Cost per serving $2.04 view details
- 4 c. Water
- 8 ounce Smoked ham hock
- 1 c. Dry pinto beans
- 1 c. Uncooked long grain white rice
- 1 tsp Extra virgin olive oil with a dash of sesame oil
- 1/2 x Onion, peeled and diced
- 2 x Cloves garlic, peeled, smashed and minced
- 1 lrg Red bell pepper, cored, seeded and diced
- 2 x Jalapeno peppers, seeded and diced
- 1 Tbsp. Fresh minced oregano
- 1 can (15-ounce) peeled Plum tomatoes, liquid removed and juice reserved
- 1/2 tsp Salt
- 1/2 tsp Grnd peppercorns
- 3 Tbsp. Fresh minced cilantro
- 2 Tbsp. Capers
- Puerto Rican Rice and Beans (Arroz Con Habichuelas)
- Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 min. Add in the pinto beans and cook 20 min more. Add in the rice, and when the pressure cooker
- "hisses," cook for another 5 min.
- While the rice and beans cook, heat the oil in a large skillet and saute/fry the onion and garlic till the onion becomes translucent/soft. Add in the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go. Add in 1/4 c of the reserved tomato juice, half of the salt and half of the pepper. Lower the heat and simmer 15 min.
- After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve. Add in the cooked rice and beans to the pepper-tomato mix in the skillet. Stir in the reserved ham hock meat, 2 Tbsp. of the cilantro, the capers and the remaining salt and pepper.
- To serve: Spoon into bowls and garnish with the remaining cilantro.
- My personal notes: The recipe is very flexible in the type of chiles used.
- I usually blend a couple of types for complexity. The dish is also great for splashing on your favorite warm sauce too. I also usually add in beer instead of water when things are looking a bit too dry. It also can be fun to fold 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.
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|Amount Per Serving||%DV|
|Serving Size 449g|
|Recipe makes 4 servings|
|Calories from Fat 52||12%|
|Total Fat 5.8g||7%|
|Saturated Fat 1.35g||5%|
|Trans Fat 0.0g|
|Total Carbs 72.43g||19%|
|Dietary Fiber 9.8g||33%|