Goya's pink beans and rice and José Mendín's Arroz Mamposteao are both popular Puerto Rican rice and beans recipes. Goya's simple recipe takes only 20 minutes to prepare, while Mendín's is more elaborate, with smoked sausage and an aioli topping.
To make Goya's pink beans and rice, cook 2 tablespoons of sofrito, 1 packet of sazón, 1/2 packet of chicken bouillon and 1/8 teaspoon of oregano in a saucepan over medium-high heat for one to two minutes. Add 1/2 cup water, 1 can of pink beans and 8 ounces of tomato sauce and bring to a boil. Reduce heat to medium low and simmer for 15 minutes. Season with adobo to taste and serve over 2 cups of rice.
José Mendín's Arroz Mamposteao features a red bean stew with rice as a base, topped with smoked longaniza sausage and a simple aioli. To make the stew, saute 1 clove of garlic and 1 small onion until the onion is translucent. Add 2 tablespoons of sofrito and 1 tablespoon of recaito sauce and cook for one minute. Add 2 bay leaves, 1/2 cup of tomato sauce, 1 packet of sazón, 1 tablespoon of cilantro and 2 cans of large red beans and bring to a boil. Reduce temperature to low and cook for 30 minutes.
To make the aioli, mince 3 garlic cloves with 1/4 teaspoon of salt to form a paste. Whisk in 1 cup of mayonnaise and 2 teaspoons of lemon juice and season with salt and white pepper.
Saute 1 clove of chopped garlic, 2 ounces of sausage, 1 tablespoon of sofrito and 1 tablespoon of cilantro for about a minute and a half, then add 4 cups of rice. Add the bean stew and 2 tablespoons of cooked calabaza. Garnish with cilantro and aioli, then serve.