Ingrédients pour Puerto Rican Beans And Rice Habichuelas Rosadas
- 1 cup water (for beans)
- Calabaza Squash
- 1 teaspoon annatto seeds (achiote)
- 2 tablespoons olive oil (for sofrito)
- 1 medium onion, chopped
- Sweet Green Pepper
- Chili Pepper
- 2 cloves garlic, minced
- Fresh Cilantro Leaves
- 1 (15 ounce) can tomato sauce
- Pink Beans
- 1/2 teaspoon salt (for beans)
- Dried Oregano Leaves
- Long Grain White Rice
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Comment préparer Puerto Rican Beans And Rice Habichuelas Rosadas
- **Prepare the Rice:** In a heavy 4-quart saucepan, bring 3 cups water, 1/4 cup olive oil, and 1 teaspoon salt to a boil over high heat.
- Add 2 cups rice, reduce heat to medium, and cook uncovered for 10-15 minutes, until the rice appears dry.
- Using a fork, gently fluff the rice from the bottom, bringing it to the top without mixing.
- Reduce heat to low, cook for 10 minutes, fluff again, and cook for another 10 minutes.
- Cover and keep warm.
- **Prepare the Beans:** In a separate saucepan, bring 1 cup water and 1 (15-ounce) can of pumpkin puree (or 1 1/2 cups cooked squash) to a boil.
- Reduce heat to low, cover, and simmer for 10-15 minutes, until tender.
- Drain the squash, reserving 1 1/2 cups of the cooking liquid.
- Add annatto seeds to the reserved liquid and let steep for 5 minutes.
- **Make the Sofrito:** Heat 2 tablespoons olive oil in a 4-quart saucepan over medium heat.
- Add chopped onion, green pepper, minced garlic, minced chile pepper (optional), and cilantro. Sauté for 5 minutes.
- Strain the annatto-infused liquid into the sofrito, discarding the seeds.
- Stir in tomato sauce and the cooked squash.
- Reduce heat to low and simmer, stirring occasionally, until the sauce thickens (about 20 minutes).
- Stir in the undrained can of red kidney beans, 1/2 teaspoon salt, and oregano.
- Cook until the beans are heated through and the sauce has thickened again (about 15 minutes).
- **To Serve:** Spoon the bean mixture over the cooked white rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
9g
Fat
10g
Carbs
24g