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 IP KIDNEY BEANS
Authentic Puerto Rican kidney beans made with dried beans in less time than your grandma makes it!
Provided by Neyssa
Categories Side Dish
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, add in dried beans, hamhock, onion chunk, bay leave, garlic and water to cover. Let sit for an hour before draining.To the Instant Pot (IP) add in oil and set saute mode for 6 minutes. Once oil is warm, add in sofrito, seasonings EXCEPT for the salt, and tomato sauce. Mix around and let cook for 3 minutes before adding in the drained bean mix.Allow the beans to get coated and now add the remaining ingredients. Mix, close lid and set to sealing. Place timer at 40 minutes on manual high pressure mode.Allow for a natural release by pressing cancel when the 40 minute timer goes off. Once depressurized, remove lid, stir and carefully taste the beans. Add salt to your liking.
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.
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