Puertoricanbeansandricehabichuelasrosadas Recipes

PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)

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!

PUERTO RICAN RICE AND BEANS

Steps:

• Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
• Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Steps:

• Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
• Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
• Turn off heat and let rice sit, uncovered, for 10 minutes more.

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.