PUERTO RICAN RICE AND BEANS
Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.
Provided by CrazyCat
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
- Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 50.6 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 1237.9 mg, Sugar 0.1 g
PUERTO RICAN BEANS (HABICHUELAS GUISADAS)
These beans are so good. I've been experimenting with them for a long time and finally got them to taste like I remember growing up. *Note: You can use red kidney beans or pink beans if you don't like the roman beans. Additional Note: This is not a weeknight after work dish. It's time consuming but worth it. Tastes much better than canned beans.
Provided by Joanne
Categories Grains
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Soak beans in enough water to cover overnight.
- Empty Beans into colander and wash with cold water. Discard any split/broken beans or beans that look odd in color and/or size.
- Place beans in large pot with cold water (add enough cold water to cover beans by about 3 inches).
- Cook beans on high heat until they come up to a boil.
- Reduce heat to Medium and partially cover with lid. Cook beans for 45 minutes to 1 hour or until beans start to soften stirring occasionally, and adding water as needed (some water will evaporate during cooking). Remember to always have beans covered with at about 3 inches of water.
- Meanwhile, heat a saute pan on medium/low heat. Add olive oil, Sofrito (if using), or the substituted ingredients.
- Saute for 3 minutes, then add tomato paste, Goya sazon, Chicken bouillon cubes, oregano, cumin, black pepper and Olives. Continue to cook for another 2 minutes. Remove from heat, set aside.
- After beans have cooked for about and hour, add the chopped Calabaza or potato (optional) and sofrito with the seasonings to the beans. Mix well, add more water if needed. Cook for additional 1/2 hour on medium heat partially covered, then 1/2 hour on medium heat uncovered stirring occasionally.
- When beans are done, garnish with 1/4 cup chopped cilantro.
Nutrition Facts : Calories 109.1, Fat 9.5, SaturatedFat 1.4, Cholesterol 0.3, Sodium 523.4, Carbohydrate 5.8, Fiber 1.4, Sugar 2.5, Protein 1.4
AUTHENTIC PUERTO RICAN RICE AND BEANS
This is my family's recipe straight from Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just easier than the all home-made version. This recipe is easy and serves 4, or 2 if you eat alot!! Muy rico, come lo
Provided by boricua_nena
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
- make sure when you are done cooking to let excess water out of rice.
- In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
- once it starts to sizzle, add the garlic powder and Adobo seasoning.
- Then add the Sofrito and Sazon con Azafran seasoning, stir.
- Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
- Mix and serve.
- (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
- Enjoy (a wonderful recipe straight from the island).
PUERTO RICAN RED BEANS AND RICE
When we lived in Puerto Rico, this was a favorite meal. We're back in the States now, but when I make Red Beans and Rice it transports me back to La Isla Del Encanto! It can be eaten as a meal itself or with a simple salad.
Provided by truebrit
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Over medium heat, heat oil in a large saucepan.
- Add ham, chorizo, onion and green pepper, garlic and cumin.
- Sauté until vegetables are tender.
- Add beans, tomato sauce and Tabasco sauce.
- Simmer for 5 minutes.
- Add in remaining ingredients and 4 cups water.
- Bring to boil.
- Reduce heat, cover and simmer until rice is tender.
PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)
A meatless Puerto Rican dinner, this is full of flavor!!! From Country Living magazine. Add meat, if you like.
Provided by Sharon123
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
- Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
- Using a fork, bring rice on the bottom to the top, but do not mix.
- Reduce heat to low; cook 10 minutes.
- Turn rice over again and cook 10 minutes longer.
- Cover rice and keep warm until ready to serve.
- This rice dish is somewhat crunchy in texture.
- Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
- Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
- Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
- Add annatto seeds to cooking liquid and set aside 5 minutes.
- In 4-quart saucepan, heat olive oil over medium heat.
- Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
- Strain liquid from annatto into sofrito, discarding seeds.
- Add tomato sauce and squash.
- Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
- Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
- To serve, spoon bean mixture over Cooked White Rice on serving plate.
- Enjoy!
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- STEP 1: Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
- STEP 2: After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!
- STEP 3: How to make Sofrito (for 1 pound beans): Sofrito in spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add oil to a medium skillet and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. Add your sofrito to the beans (remember you were not supposed to drain the beans) and simmer uncovered over medium low heat for 20-30 minutes, stirring occasionally, so that the spices infuse with the beans. After that, turn the bean off and cover so that they keep the heat while you finish making everything else. They should stay hot enough for an hour or so.
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