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Puerto Rican Chicken Rice and Beans

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Puerto Rician

Ingredients
  

  • 3 cups what rice
  • 2 tbsp oil for rice
  • 1 to 2 tbsp salt for rice
  • 1 15 oz can pinto beans
  • 1 small potato chopped
  • 1 can tomato sauce
  • 2 cans water for beans
  • 1 tsp onion powder for beans
  • 1 tsp garlic powder for beans
  • 2 tbsp safrito for beans
  • 1 pk sazon for beans
  • 1 tsp adobo for beans
  • 1/4 cup green olives optional
  • 6 chicken legs
  • Seasoning for the chicken
  • 1 1/2 tsp each of onion powder garlic powder, adobo
  • 1 pack of sazon

Instructions
 

  • Start by washing the rice. Rinse the rice until the water looks clear as best as you can. Then in a pot add about 1 to 2 tbsp oil and let that get hot. Then add in your washed rice along with water to cover about 1 inch over rice. Add in the salt and cook on a medium heat until the water has evaporated. When the water has evaporated stir and put a lid on and cook on low for about 30 minutes or until rice is tender.
    Add beans to a medium size pot add in the tomato sauce, water along with the rest of the ingredients. Potatoes, garlic powder, onion powder, sazon, adobo, safrito, green olives. Cook on a medium low heat until potatoes are tender and sauce thicken some.
    Season the chicken legs with the seasoning listed and marinate 1 hour or overnight which is best. Pre-heat the air fryer and then add the chicken legs once heated and cook at 370 for 30 minutes rotating every 10 minutes.