Arroz Con Habichuelas Beans And Rice Recipes

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ARROZ CON HABICHUELAS (BEANS AND RICE)



Arroz con Habichuelas (Beans and Rice) image

Provided by Molly O'Neill

Categories     dinner, weekday, one pot, main course, side dish

Time 2h45m

Yield Six to eight servings

Number Of Ingredients 9

3 tablespoons olive oil
1 yellow onion, minced
1 red onion, minced
2 cloves garlic, minced
1 red pepper, minced
1/2 teaspoon fresh chili pepper, minced
1 cup tomato puree
1 pound dried pinto beans, soaked overnight and drained
Salt, freshly ground black pepper and chili pepper sauce to taste

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.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 323 milligrams, Sugar 4 grams

YELLOW RICE WITH BEANS ( ARROZ CON HABICHUELAS)



Yellow Rice With Beans ( Arroz Con Habichuelas) image

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

1/4 cup extra virgin olive oil
1/2 lb ham, chopped
1/2 cup sofrito sauce
1 sazon goya con culantro y achiote
15 1/2 ounces pink beans, undrained
2 cups rice, preferably long grain
2 cups chicken broth
1/2 cup roasted red pepper, chopped
1 bay leaf
1 teaspoon dried oregano, crushed
1 tablespoon green olives

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.

PUERTO RICAN RICE AND BEANS (ARROZ CON HABICHUELAS)



Puerto Rican Rice And Beans (Arroz Con Habichuelas) image

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

4 cups water
8 ounces smoked ham hock
1 cup dried pinto bean
1 cup uncooked long grain white rice
1 teaspoon olive oil
1 dash sesame oil
1/2 onion, peeled and diced
2 cloves garlic, smash and chop
1 large red bell pepper, seeded and diced
2 jalapeno peppers, seeded and diced
1 tablespoon chopped fresh oregano
1 (15 ounce) can peeled plum tomatoes, drain reserve juice
1/2 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons chopped fresh cilantro
2 tablespoons capers

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.

More about "arroz con habichuelas beans and rice recipes"

2020-11-19 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 …
From foodnetwork.com


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