Puerto Rican Beans and Rice (Habichuelas Rosadas) Recipe
Overview:
Experience the vibrant flavors of Puerto Rican cuisine with this hearty and satisfying dish! Perfect for a meatless dinner, these Puerto Rican Beans and Rice, known as Habichuelas Rosadas, are bursting with Caribbean flavors and spices. Whether you’re vegan or simply craving a delicious weeknight meal, this recipe will surely become a staple in your kitchen. Get ready to tantalize your taste buds with every bite of this mouthwatering dish!
Ingredients:
- 2 cups water
- 1 3/4 cups calabaza squash, diced
- 1 annatto seeds packet
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 chili pepper, minced
- 1 garlic clove, minced
- 1/2 cup fresh cilantro leaves, chopped
- 2 cups tomato sauce
- 6 cups cooked pink beans, drained
- 1/2 teaspoon salt
- 1 teaspoon dried oregano leaves
- 3 cups long-grain white rice
- Salt, to taste
Instructions:
1. Prepare Cooked White Rice:
- In a heavy 4-quart saucepan or Dutch oven, heat 3 cups of water, 1/4 cup of olive oil, and salt over high heat until boiling.
- Reduce the heat to medium and add 2 cups of rice. Cook uncovered until the rice appears to be dry, which usually takes 10 to 15 minutes.
- Using a fork, gently bring the rice on the bottom to the top without mixing.
- Reduce the heat to low and continue cooking for 10 minutes.
- Turn the rice over again and cook for an additional 10 minutes.
- Cover the rice and keep it warm until ready to serve. Note: This rice dish has a slightly crunchy texture.
2. Prepare Beans:
- In a 1-quart saucepan, bring water and diced squash to a boil over high heat.
- Reduce the heat to low, cover, and cook until the squash is tender, which usually takes 10 to 15 minutes.
- Drain the squash, reserving 1 1/2 cups of the cooking liquid in a measuring cup.
- Add the annatto seeds to the reserved cooking liquid and let it sit for 5 minutes.
- In a 4-quart saucepan, heat olive oil over medium heat.
- Add chopped onion, minced garlic, minced chili pepper, and chopped cilantro, sautéing the mixture, known as sofrito, for about 5 minutes.
- Strain the liquid from the annatto seeds into the sofrito, discarding the seeds.
- Add tomato sauce and cooked squash to the sofrito.
- Reduce the heat to low and cook, stirring occasionally, until the sauce thickens, approximately 20 minutes.
- Stir in the drained beans, salt, and dried oregano leaves. Cook until the beans are warmed through and the sauce thickens again, about 15 minutes.
3. Serve:
- To serve, spoon the flavorful bean mixture over the cooked white rice on a serving plate.
- Enjoy the explosion of flavors and textures in every mouthful!
Nutritional Information:
- Calories: 468.1
- Fat: 14.4g
- Saturated Fat: 2.1g
- Cholesterol: 0mg
- Sodium: 964.9mg
- Carbohydrates: 73.2g
- Fiber: 5.5g
- Sugar: 2.5g
- Protein: 11.5g
Recipe Notes:
- For a meaty variation, feel free to add your favorite protein such as diced chicken, pork, or shrimp to the bean mixture.
- Adjust the spiciness level by increasing or decreasing the amount of chili pepper according to your preference.
- Serve with a side of sliced avocado, fried plantains, or a fresh green salad for a complete and satisfying meal.
- This recipe yields approximately 6 servings, making it ideal for family dinners or meal prep for the week ahead.
Keywords:
Rice, Beans, Caribbean, Vegan, Spicy, Weeknight, < 4 Hours
Unlock the essence of Caribbean cuisine with this delectable Puerto Rican Beans and Rice recipe! Bursting with flavors and textures, this dish is sure to impress even the most discerning palate. Whether you’re following a vegan lifestyle or simply craving a taste of the tropics, this recipe is a must-try. So gather your ingredients and embark on a culinary journey to the vibrant streets of Puerto Rico from the comfort of your own kitchen! 🍛🌶️🌴
