Arroz Con Habichuelas Beans And Rice Food

ARROZ Y HABICHUELAS GUISADAS/RICE AND PUERTO RICAN STEWED BEANS

Steps:

• Heat the oil in a medium saucepan at medium/high heat
• Turn down the heat to medium/low and add the sofrito, sazón, and bullion. Stir fry for about one minute.
• Add tomato sauce and stir the mix every now and then, for about two more minutes
• Add pumpkin chunks and water. Bring it to a simmer for five minutes
• Add the beans, salt and sugar. Let it simmer, covered, for 15 minutes
• Taste the sauce and adjust salt and/or sugar to taste. If it's a bit acid, add sugar in increments of 1/8 tsp until it reaches desired taste. Or add some salt if it's too bland for your taste.
• For runny sauce, serve them right after. For thicker sauce, let them simmer uncovered for a few more minutes until they reach desired level of thickness. Make sure to stir every now and then, so it doesn't stick to the bottom of the saucepan.
• Serve over rice
• Add all ingredients to the rice maker pot, and follow the rice makers instructions. It's usually just turning it on, or clicking on the "white rice" button, if your rice maker is multi-tasking.
• Combine the water, salt, and oil in a pot on medium/high heat. When it starts to boil, pour in the rice and stir the rice so it's even covered by the water.
• Leave it uncovered at medium heat until it absorbs the water. After the water is absorbed, cover the rice and cook on medium/low heat for about 20 minutes, or until the rice grains are soft.

ARROZ CON HABICHUELAS (BEANS AND RICE)

Steps:

• In a large pot, warm the olive oil over medium heat. Add both onions, the garlic, the red pepper and the chili pepper, stir and cook for 7 minutes, or until soft.
• Add the tomato puree and stir. Add the soaked and drained beans. Add cold water to barely cover the beans, stir, reduce heat to medium-low and simmer for 2 to 3 hours, or until the beans are tender. Check frequently to make sure that the cooking beans never become completely dry and at risk for scorching. Add salt, pepper and chili pepper sauce to taste. Serve with plain boiled white rice.

RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)

Steps:

• Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
• Rinse the rice with cold water until the water runs clear.
• Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
• Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

YELLOW RICE WITH BEANS ( ARROZ CON HABICHUELAS)

Steps:

• In a medium sized pot heat olive oil and add ham. Cook until browned.
• Add sofrito and simmer over medium heat for 2 or 3 minutes.
• Add all remaining ingredients, mixing thorougly.
• Taste broth for reseasoning, if necessary. It should be very slightly on the salty side being that the rice will absorb most of the seasoning.
• Cover. Cook over medium low heat for about 25 minutes. Stir, cover and cook for an additional 15 minutes.

PUERTO RICAN RICE AND BEANS (ARROZ CON HABICHUELAS)

Steps:

• Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
• Add the pinto beans and cook 20 minutes more.
• Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.
• While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.
• Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.
• Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.
• Lower the heat and simmer 15 minutes.
• After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.
• Add the cooked rice and beans to the pepper-tomato mixture in the skillet.
• Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.
• To serve: Spoon into bowls and garnish with the remaining cilantro.