Puerto Rican Style Rice And Beans Recipe
Servings: 6
Ingredients
- 1 lb Dry kidney beans
- 1Â 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
- Â Â Salt
- Â Â 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
- Soak the beans overnight or possibly use the quick soak method.
- 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.
- 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.
- Add in salt and Tabasco to taste.
- 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.
- 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.
- 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% |
