Caribbean: Puerto Rico: Puerto Rican Arroz y habichuelas (Rice and Beans)INGREDIENTS:
2 Cups White Rice Long Grain
1 Can Pinto Beans
1 Cup Bacon or Ham Diced
4 Tablespoons Sofrito
1/2 Cup Tomato Puree
2 Teaspoons Complete Seasoning
2 Teaspoons Adobo Seasoning
1/2 Cup Stuffed Olives CUP
1/2 Cup Vegetable Oil
3 Cups Water
INSTRUCTIONS:
Bring a large pot to medium heat, add the oil, and fry either ham or bacon until a light golden brown.
Add a sofrito mix and tomato puree, a pinch of salt, garlic, adobo and complete seasoning. Let this simmer for 5 minutes.
Add beans and 3 cups of hot water, turn the heat to low and toss the rice into a bubbling but NOT boiling mix.
Cook for 25 minutes until there is just a thin layer of bubbling water over the rice. After most of the water has dried up, turn the rice and lower the heat to low and cover the pot. Cook for 15 more minutes.
Serve immediately and enjoy!
NOTE:
This arroz con habichuelas (rice & beans) recipe is versatile and can be enjoyed as a side dish or a main course. It can be vegetarian or not, depending on what proteins are added.
