PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)
A meatless Puerto Rican dinner, this is full of flavor!!! From Country Living magazine. Add meat, if you like.
Provided by Sharon123
Categories Long Grain Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
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!
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