Ingredients
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
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., Does this really only serve 4? Is it intended as the entree or a side? Just wondered because the calories are astronomical. Thank you!, So easy and tasty, I really enjoyed this hearty dish. My advice: don’t skip the chorizo! My grocery store was out so I had to make due without, but I think it would have added some more depth of flavor to this already spicy and delicious recipe. I served this with fresh chopped cilantro on top and a nice salad.
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Steps
|
1
Done
|
Over Medium Heat, Heat Oil in a Large Saucepan. |
|
2
Done
|
Add Ham, Chorizo, Onion and Green Pepper, Garlic and Cumin. |
|
3
Done
|
Saut Until Vegetables Are Tender. |
|
4
Done
|
Add Beans, Tomato Sauce and Tabasco Sauce. |
|
5
Done
|
Simmer For 5 Minutes. |
|
6
Done
|
Add in Remaining Ingredients and 4 Cups Water. |
|
7
Done
|
Bring to Boil. |
|
8
Done
|
Reduce Heat, Cover and Simmer Until Rice Is Tender. |
