JAG (Portuguese Rice and Beans)

Cathy Chace

"This recipe has been in my family for years. It is so easy to make. I was worried my kids would not like it but both of them had second bowls!"
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Ingredients

50 m servings 562 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 562 kcal
  • 28%
  • Fat:
  • 33.7 g
  • 52%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 973 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large, heavy pot over medium-high heat; add onion, green bell pepper, red bell pepper, sausage, black pepper, basil, and oregano. Saute vegetable mixture until the vegetables are very tender, 10 to 15 minutes.
  2. Stir beans into the vegetable mixture; cook until softened, about 5 minutes.
  3. Pour water over the vegetable mixture; add rice and stir. Place a cover on the pot, reduce heat to low, and cook until the rice is tender and the moisture completely absorbed, 20 to 25 minutes.

Reviews

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SO GOOD!! My grocery store didn't have the right sausage so I substituted with smoked sausage. I used jasmine rice bc that's what I always use for white and I went with pinto beans. Awesome! Tha...

Next time, I'll cook the rice separately and add it last. It turned out mushy when added from the beginning.

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