Puerto Rican Style Rice And Beans Recipe

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Servings: 6

Ingredients

Cost per serving $1.22 view details
  • 1 lb Dry kidney beans
  • 1 1/2 Tbsp. Ons, extra virgin olive oil
  • 2 c. Minced onion
  • 1 Tbsp. On, chopped garlic
  • 4 c. Knorr's vegetable stock fat skimmed
  • 1 x Bay leaf
  • 1 piece 2-inch cinnamon stick
  •     Salt
  •     Tabasco sauce, to taste
  • 2 c. Long-grain rice
  • 2 tsp S, extra virgin olive oil
  • 1/2 c. Minced onion
  • 1/4 c. Finely minced carrot
  • 1/4 c. Finely minced celery
  • 1 x Garlic clove, chopped
  • 1/2 c. Diced red onion
  • 1/2 c. Diced green bell pepper

Directions

  1. Soak the beans overnight or possibly use the quick soak method.
  2. Heat the oil in a heavy saucepan or possibly Dutch oven. Saute/fry the onions over low heat, stirring frequently, covered, till the onions are carmelized to a rich golden, about 15 min. Stir in the garlic and saute/fry, uncovered, about 3 min longer.
  3. Add in the beans and the broth. Simmer, covered, for 2 hrs, adding more water if needed to keep the beans moist. Add in the bay leaf and cinnamon and continue to simmer till the beans are very tender, about 1 hour longer.
  4. Add in salt and Tabasco to taste.
  5. Cook the rice till tender and the liquid is absorbed. While the rice is cooking, heat the oil in a large heavy skillet, preferably nonstick, and add in the onion, carrot and celery. Saute/fry over medium-low heat, stirring, till tender but not brown, 8 to 10 min. Stir in the garlic and saute/fry 2 min longer. Add in the red onion and pepper and continue to saute/fry till the pepper is crisp-tender, about 3 min. Remove from heat. Set aside about 2 Tbsp. of the vegetable mix for garnish. Stir the rest of the vegetable mix into the cooked rice with a fork, fluffing the rice as you combine the ingredients.
  6. Bring the rice and beans to the table in 2 large serving bowls. To serve, place a spoonful of rice in a shallow soup bowl, then spread rice to the edges. Place a ladleful of beans in the center of the rice, top with reserved vegetables, and serve.
  7. COMMENTS: This is very tasty, but you really need the vegetable saute/fry for the rice to get the best flavor and texture. Beans and plain rice just weren't as good.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 6 servings
Calories 326  
Calories from Fat 9 3%
Total Fat 1.03g 1%
Saturated Fat 0.27g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 237mg 10%
Potassium 407mg 12%
Total Carbs 68.91g 18%
Dietary Fiber 6.5g 22%
Sugars 5.41g 4%
Protein 9.39g 15%
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