PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)

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Puerto Rican Beans and Rice(Habichuelas Rosadas) image

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

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
1/4 cup olive oil
1 teaspoon salt
2 cups long-grain white rice

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!

Ms Dhang
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This recipe was easy to follow and the end result was amazing! Definitely a new favorite.


Bridget Tetteh
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Loved this recipe! The beans and rice were flavorful and the sofrito was delicious. I'll be making this again.


Jesse Delis Waiyu
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Great recipe! The beans and rice were cooked perfectly and the sofrito was flavorful. I'll definitely be making this again.


Romeo Tiyce
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This recipe is a keeper! The beans and rice were flavorful and the sofrito added a great depth of flavor. I'll definitely be making this again.


Bishwash Niraula
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I loved this recipe! The beans and rice were cooked perfectly and the sofrito was flavorful. I'll definitely be making this again.


Ismail Korai
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This recipe was a hit! The beans and rice were flavorful and the sofrito added a great depth of flavor. I'll definitely be making this again.


Ernestina Attappih
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Delicious and easy to make. The beans and rice were cooked perfectly and the sofrito was flavorful. I'll definitely be making this again.


NOSHEEN SAMI
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This recipe is a winner! The beans and rice were flavorful and the sofrito added a great depth of flavor. I'll definitely be making this again and again.


gina anderson
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I made this dish for my family and they loved it! The beans and rice were cooked perfectly and the sofrito was flavorful. I'll definitely be making this again.


Linsey Devine
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This recipe was easy to follow and the end result was amazing! The beans and rice were flavorful and the sofrito added a great depth of flavor. Definitely a new favorite.


Faizan Adnan
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Absolutely delicious! The flavors were incredible and the beans and rice were cooked perfectly. I'll definitely be making this again.