A traditional rice-and-beans Spanish dish served with bacon and ground pork.


  • For the pork:

  • 4 Tbsp. Chimayo Chorizo Sausage Spice
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. water
  • 1 lb. ground pork
  • 6 slices bacon, diced
  • For the beans:

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 large Spanish sweet onions, sliced
  • 3 (15 oz.) cans pinto beans, drained
  • 2 (14.5 oz.) cans petite diced tomatoes
  • 2 Tbsp. Siesta Key Spanish Sazon
  • For the rice:

  • 2 cups white rice
  • 4 cups chicken broth
  • grated zest and juice of 1 lime


Combine sausage spice, vinegar and water in medium bowl. Add ground pork and mix with hands until combined. Cover and refrigerate for 3 to 4 hours. Once pork has marinated, cook bacon over medium-high heat in large skillet until almost crispy. Add ground pork and cook over medium heat until pork is cooked through. Meanwhile, heat oil and butter in Dutch oven over medium heat. Add onions and cook low and slow until onions start to caramelize, turning a rich brown color, about 15 min. Preheat oven to 350 degrees. Add cooked pork mixture to Dutch oven with onions. Add beans and tomatoes and stir in Siesta Key until everything is well combined. Bake in oven for 30 min. Meanwhile, combine rice, chicken broth and lime in large saucepan, bring to a boil, then simmer over low heat, covered, until water is absorbed, about 20 min.

Serving Suggestions

Top rice with pork & beans and serve with chopped cilantro and sour cream on the side.


6 servings

Thanks To

Mary Johnston, Savory Franchising Team employee

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Savory Spice Shop Ingredients
Chimayo Chorizo Sausage Spice 4 floz bottle $5.65
Siesta Key Spanish Sazon 1 oz bag $2.30



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