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Vegan Puerto Rican Breakfast Recipe

Name: D'Serves VEGAN PUERTO RICAN BREAKFAST Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Puerto Rican
Ingredients: 1.5 cups long-grain white rice; 2.75 cups water; 1 tbs olive oil; 1 tsp salt; 1 to taste bay leaf; 2 cups canned black beans (drained and rinsed); 1 tbs olive oil; 0.5 cups sofrito (store-bought or homemade); 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.5 tsp smoked paprika; 0.5 cups vegetable broth or bean liquid; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp vinegar or lime juice (optional, brightens); 1 cups cooked chickpeas (or canned, drained & rinsed); 1 tsp olive oil; 0.25 tsp freshly ground black pepper; 0.25 tsp sea salt; 1 tbs finely chopped cilantro (optional); 1 tsp lime juice; 1 cup carrots, julienned or thin rounds; 0.5 piece jalapeño, thinly sliced (seeds optional); 0.5 cups white vinegar; 0.5 cups water; 1 tsp sugar; 0.5 tsp salt; 1 clove garlic clove (optional); 1 piece ripe avocado, sliced; 2 tbs fresh cilantro leaves

Inspired by D'Serve

Time50m

Serves2

rice, sofrito house seasoned beans, fresh chickpeas, jalapeño, carrots pickled, served with avocado

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Ingredients

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Rice

1 1/2 cups Long-grain white rice

2 3/4 cups water

1 tbs olive oil

1 tsp Celtic sea salt

1 to taste bay leaf

Sofrito-seasoned House Beans

2 cups canned black beans (drained and rinsed)

1 tbs olive oil

1/2 cups sofrito (store-bought or homemade)

1/2 tsp Ground cumin

1/2 tsp Dried oregano

1/2 tsp Smoked paprika

1/2 cups vegetable broth or bean liquid

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp vinegar or lime juice (optional, brightens)

Fresh Chickpeas

1 cups cooked chickpeas (or canned, drained & rinsed)

1 tsp olive oil

1/4 tsp freshly ground black pepper

1/4 tsp sea salt

1 tbs finely chopped cilantro (optional)

1 tsp ReaLime juice

Pickled Carrots & Jalapeño

1 cup carrots, julienned or thin rounds

1/2 piece jalapeño, thinly sliced (seeds optional)

1/2 cups white vinegar

1/2 cups water

1 tsp sugar

1/2 tsp Celtic sea salt

1 clove garlic clove (optional)

To Serve

1 piece ripe avocado, sliced

2 tbs Fresh cilantro leaves

2 piece Lime wedges

1 tsp crushed red pepper or hot sauce (optional)

Method

Rice

Rinse and Cook

Rinse 1.5 cups long-grain rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the drained rice and toast, stirring, for 1 minute. Add 2.75 cups water, 1 teaspoon salt and 1 bay leaf. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15-18 minutes until water is absorbed.

Remove from heat and let rest, covered, 5-10 minutes. Fluff with a fork before serving and discard the bay leaf.

Sofrito-seasoned House Beans

Sauté Sofrito

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 cup sofrito and cook, stirring, 2-3 minutes until fragrant and slightly reduced.

Add Beans & Season

Add 2 cups drained black beans, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper to the skillet. Stir to coat the beans with sofrito.

Pour in 1/2 cup vegetable broth or reserved bean liquid and simmer gently 6-8 minutes, smashing a few beans with the back of a spoon to thicken the sauce slightly. Taste and adjust seasoning; stir in 1 teaspoon vinegar or lime juice to brighten, then remove from heat.

Fresh Chickpeas

Dress Chickpeas

In a small bowl combine 1 cup cooked chickpeas, 1 teaspoon olive oil, 1 teaspoon lime juice, 1 tablespoon chopped cilantro (if using), 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to coat. These are served fresh and slightly seasoned to contrast the warm beans.

Pickled Carrots & Jalapeño

Quick Pickle

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 tsp salt. Heat until sugar and salt dissolve, then remove from heat. Place 1 cup julienned carrots, 1/2 sliced jalapeño and 1 garlic clove (optional) in a jar or bowl and pour the hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes (or up to overnight) before serving.

Assemble & Serve

Divide the fluffed rice among 2-3 plates (serves 2-3). Spoon the warm sofrito-seasoned beans alongside the rice. Add a portion of the dressed fresh chickpeas on the side to provide texture.

Top with pickled carrots and jalapeño for brightness and crunch. Arrange sliced avocado on each plate, scatter fresh cilantro leaves, and serve with lime wedges and optional crushed red pepper or hot sauce.

Enjoy warm. Leftover components (rice, beans, chickpeas, pickles) keep separately in the refrigerator for up to 3 days.