How to make Puerto Rican food on the cheap

Lately, I’ve been trying to find ways to save as much money as possible. I realized that too much of my cash was going toward fast food. Not only is that brutal on the wallet, it’s not healthy either.

So instead, I started cooking more at home. It’s cheaper, healthier, and it makes me more self-sufficient. Plus, when someone asks, “Can you cook?”—I’ll finally be able to say, “Hell yes.”

I picked up this recipe from Reddit (credit to electric_sandwich in this thread) and it’s been a game changer.

Puerto Ricans have been surviving in some of the most expensive cities in the world for generations using recipes like this. Let’s dig in.

Rice and Beans

You will need:

• 5 lbs of Carolina rice
• A bag of onions
• A few bulbs of garlic
• A box of Goya Sazón
• Black beans

Directions:

1. Set 2 cups of water to boil.
2. Add 1 cup of rice, cover, and simmer until done.
3. Slice up a small onion and smash a clove of garlic.
4. Heat some olive oil or butter in a pan.
5. Fry the onion and garlic until the onion turns glassy. Season with salt.
6. Grind in some pepper.
7. Toss in half a packet of Sazón and stir until it forms a paste—congrats, you just made a quick sofrito.
8. Dump in a can of black beans (juice and all). Stir well.
9. Add a pinch of cayenne pepper for heat.
10. Simmer while the rice finishes.
11. Serve beans on top of the rice.

Cost: Less than $1 per meal. Tasty, filling, and cheap.

Pernil (Roast Pork Shoulder)

You will need:

• 5 lbs of pork shoulder
• Garlic
• Sazón
• Salt
• Pepper
• Oil

Directions:

1. Buy a meaty pork shoulder (about 5 lbs).
2. In a mortar and pestle (pilón), mash garlic, Sazón, salt, pepper, and oil into a paste (sofrito).
3. Stab holes in the pork with a long knife. Stuff sofrito into each hole and rub the rest all over the outside.
4. Salt generously and crack black pepper over the skin.
5. Bake skin-side up at 300°F for about 45 minutes per pound.
6. After ~1.5 hours, check with a meat thermometer (should read ~150–160°F).
7. Crank oven to 400°F for crispy skin.
8. When it hits ~170°F, pull it out and let it rest at least 10 minutes.
9. Slice and serve.

Result: A 5 lb Pernil will feed you for a week. Juicy, flavorful, and ridiculously cheap.

Tostones (Twice-Fried Plantains)

You will need:

• Green plantains (about 5)
• Bacon (optional, for fat)
• Oil for frying (corn oil works best)
• Flour (for pressing)

Directions:

1. Fry bacon, set aside, and save the grease.
2. Peel green plantains by running a knife down the side and removing the skin.
3. Slice into ⅓-inch rounds and soak in ice water.
4. Heat ½ inch of oil in a frying pan and add the bacon grease.
5. Dry plantain slices and fry until just golden.
6. Freeze for 10 minutes.
7. Smash each slice flat with a glass on a floured cutting board.
8. Fry again until golden and crispy.
9. Salt and serve.

TL;DR: Learn from the Puerto Ricans. We’ve been thriving for decades on almost no money in some of the world’s most expensive cities. These three recipes—rice and beans, Pernil, and tostones—are cheap, hearty, and seriously delicious.