ARROZ Y HABICHUELAS GUISADAS/RICE AND PUERTO RICAN STEWED BEANS
Provided by Giselle
Number Of Ingredients 18
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.
INSTANT POT ARROZ CON HABICHUELAS /PUERTO RICAN RICAN AND BEANS
Learn how to create this traditional Puerto Rican Rice and Beans using your Instant Pot. Quick and easy to make, you will be enjoying this dish in less than 30 minutes.
Provided by Joyce Zahariadis
Categories Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Hit the Sauté button and add olive oil, sofrito, olives, tomato sauce, sazon, diced tomatoes and cook for about 3 to 4 minutes until everything is blended well.
- Add the beans and sauté for another minute or two.
- Add the chicken broth and rice and stir
- Cancel Sauté
- Hit the Rice button for 12 minutes. New Instant Pot, all you have to press is the Rice button, and it will automatically cook the rice for you.
- Serve
Nutrition Facts : Calories 180 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 601 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PUERTO RICAN RICE AND BEANS (ARROZ CON HABICHUELAS)
The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck
Provided by TishT
Categories White Rice
Time 1h5m
Yield 1 pot full
Number Of Ingredients 16
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.
YELLOW RICE WITH BEANS ( ARROZ CON HABICHUELAS)
Make and share this Yellow Rice With Beans ( Arroz Con Habichuelas) recipe from Food.com.
Provided by Michelle Figueroa
Categories Long Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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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.
- STEP 4: While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot 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 medium-low and add tomato sauce, sazon and adobo and simmer for 2 minutes until sauce comes together. Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) and 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
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