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Puerto Rican Beans And Rice – Habichuelas

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Ingredients

Adjust Servings:
2 cups water
1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon annatto seeds (optional)
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet green pepper, chopped
1/2 chili pepper, finely chopped
2 cloves garlic, finely chopped
6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
1/2 cup tomato sauce
1 (15 ounce) can pink beans, undrained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
3 cups water

Nutritional information

468.1
Calories
129 g
Calories From Fat
14.4 g
Total Fat
2.1 g
Saturated Fat
0 mg
Cholesterol
964.9 mg
Sodium
73.2g
Carbs
5.5 g
Dietary Fiber
2.5 g
Sugars
11.5 g
Protein
401 g
Serving Size

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Puerto Rican Beans And Rice – Habichuelas

Features:
    Cuisine:

    This recipe is not right! You add equal parts rice with water..med grain. And you use fresh Sofrito,which is not even mentioned! This is not a legitimate Peurto Rican recipe but close...

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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.,This recipe is not right! You add equal parts rice with water..med grain. And you use fresh Sofrito,which is not even mentioned! This is not a legitimate Peurto Rican recipe but close…,Really tasty and filling. DD (toddler) likes it a lot. used butternut squash, turmeric instead of annatto seeds, unrefined extra virgin olive oil, orange bell pepper as that is what I had on hand, cayenne pepper powder to taste in place of the 1/2 chili pepper, extra garlic, a bit of extra cilantro leaves, used mostly drained canned pink beans, sea salt, to taste, plus the rest of the ingredients. I cooked my rice differently using white Basmati rice & sea salt. Made for Veggie Swap 38 ~ September ~


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    Steps

    1
    Done

    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.

    2
    Done

    Reduce Heat to Medium; Add 2 Cups Rice and Cook Uncovered Until Rice Appears to Be Dry-10 to 15 Minutes.

    3
    Done

    Using a Fork, Bring Rice on the Bottom to the Top, but Do not Mix.

    4
    Done

    Reduce Heat to Low; Cook 10 Minutes.

    5
    Done

    Turn Rice Over Again and Cook 10 Minutes Longer.

    6
    Done

    Cover Rice and Keep Warm Until Ready to Serve.

    7
    Done

    This Rice Dish Is Somewhat Crunchy in Texture.

    8
    Done

    Beans: in a 1-Quart Saucepan, Heat Water and Squash to Boiling Over High Heat.

    9
    Done

    Reduce Heat to Low, Cover, and Cook Until Tender-10 to 15 Minutes.

    10
    Done

    Drain Squash, Reserving 1 1/2 Cups Cooking Liquid in a Measuring Cup.

    11
    Done

    Add Annatto Seeds to Cooking Liquid and Set Aside 5 Minutes.

    12
    Done

    in 4-Quart Saucepan, Heat Olive Oil Over Medium Heat.

    13
    Done

    Add Onion, Green Pepper, Garlic, Chile Pepper, and Cilantro; Saute Mixture, or Sofrito, 5 Minutes.

    14
    Done

    Strain Liquid from Annatto Into Sofrito, Discarding Seeds.

    15
    Done

    Add Tomato Sauce and Squash.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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