Chef Bill! Rice and Beans Edition

Welcome back me! And welcome back any readers I didn't lose in the three month hiatus I took from this!

I'ma start to encompass my cooking ideas, adventures and aspirations in da Gl-C. Why? Because fuck you, that's why. Also, It's my blog and I do what I wanna.

So here goes.

If you're ever feeling really lazy but want something delicious, pour a can of pinto beans and half a box of white rice into a pan. Add water until the rice and beans are just just submerged (add water as necessary during cooking to keep them covered with water), cook on a mediumish setting until the rice gets soft (depends on the rice and the heat but it usually takes 5-10 minutes,) then bring the burner down to simmer, add a liberal amount of salt and pepper (and heavy d up in the limousine) and one packet of Sazón Goya con Culantro y Achiote and stir until well mixed.

Sazón Goya is to rice and beans like Thousand Island dressing is to the Big Mac. It just makes it.

If you wanna get crazy, add some red or green peppers, jalepeneos and grilled chicken into the mix.

I learned this timeless yet incredibly simple recipe from Rafael Reyes, my crafty Dominican co-worker. Thanks Raff.