Puerto Rican Beans And Rice Habichuelas Rosadas Recipe

Name: Puerto Rican Beans And Rice Habichuelas Rosadas
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 1 or more
Ingredients: 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

A vibrant and flavorful vegetarian Puerto Rican feast! This Habichuelas Rosadas recipe, inspired by Country Living Magazine, delivers a hearty and satisfying meal. Enjoy the delightful crunch of the rice and the rich, savory beans. Easily customizable – add your favorite meat for extra protein!

Prep Time 20 mins

Cook Time 90 mins

Calories 468.1 kcal

Protein 23g

Rating 5.0 (3 Reviews)

Puerto Rican Beans And Rice Habichuelas Rosadas

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!