Puerto Rican Rice And Beans Arroz Con Habichuelas Recipes

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!

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.

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.

Steps:

• Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
• Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
• When it starts to boil reduce heat to the lowest possible and cover with a lid.
• After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

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.

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.

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.

Steps:

• Pour olive oil in a cast iron/aluminum pot until hot.
• Bring the temp up to med-high and pour in water, bullion, tomato sauce, sofrito, adobo, and sazon until it comes to a boil.
• Pour in pigeon peas (gandules) and let boil for a minute.
• Pour in rice.
• Stir ONCE and put the lid on it, sealing tightly.
• Let sit for 20 minutes on low-medium.
• If the rice looks gummy DO NOT STIR IT, just put the lid back on and wait until the rice is firm (ready).
• If you desire the crunchiness on the bottom, once the rice is done cooking, put the temp on very low temp and let it sit for about 5 minutes. The bottom will loosen up from the moisture (since it it's done cooking).