Puerto Rican Rice And Black Beans Recipe
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Description
Puerto Rican rice and black beans, also known as "arroz con habichuelas," is a classic dish in Puerto Rican cuisine. This savory and flavorful recipe is a staple in many Puerto Rican households and is often served as a side dish or as a main course. The rice is cooked with sofrito, a blend of sautéed onions, garlic, and peppers, and seasoned with various herbs and spices. The black beans are simmered with ham hocks and bay leaves, adding a smoky and meaty flavor to the dish. This recipe is perfect for those who enjoy hearty and comforting meals.Prep Time
The prep time for this recipe is approximately 20 minutes.Cook Time
The cook time for this recipe is approximately 1 hour and 30 minutes.Ingredients
- 1 cup long-grain rice
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 ham hock
- 2 bay leaves
- 1 tablespoon olive oil
- 1/2 cup sofrito
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Equipment
- Dutch oven or large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Method
- Start by rinsing the rice under cold water and draining it. Set it aside.
- In a Dutch oven or large pot, heat the olive oil over medium heat.
- Add the sofrito and sauté for 2-3 minutes, until fragrant.
- Add the rice, cumin, oregano, salt, and pepper. Stir to combine.
- Add the water and bring to a boil.
- Reduce the heat to low, cover the pot, and let the rice simmer for 20-25 minutes, or until the water has been absorbed and the rice is tender.
- While the rice is cooking, prepare the black beans.
- In a separate pot, add the black beans, ham hock, and bay leaves.
- Add enough water to cover the beans and bring to a boil.
- Reduce the heat to low and let the beans simmer for 45-60 minutes, or until they are tender and the ham hock has imparted its flavor.
- Remove the ham hock and bay leaves from the beans.
- Add the beans to the pot with the rice and stir to combine.
- Top with chopped cilantro and serve hot.
Notes
- You can use canned or dried black beans for this recipe. If using dried beans, be sure to soak them overnight and adjust the cooking time accordingly.
- You can also substitute the ham hock with bacon or chorizo for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
- Calories: 340
- Carbohydrates: 54g
- Protein: 14g
- Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 11mg
- Sodium: 864mg
- Potassium: 570mg
- Fiber: 10g
- Sugar: 2g
- Vitamin A: 422IU
- Vitamin C: 14mg
- Calcium: 73mg
- Iron: 4mg
Recipes FAQ
- Can I use brown rice instead of white rice?
- Can I make this recipe vegetarian?
- Can I freeze leftovers?
Yes, you can use brown rice instead of white rice. Keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time accordingly.
Yes, you can omit the ham hock and use vegetable broth instead of water to make this recipe vegetarian.
Yes, you can freeze leftovers in an airtight container for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Recipe Tips
- Be sure to rinse the rice before cooking to remove any excess starch.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- If the rice is still crunchy after the water has been absorbed, add more water and continue to cook until the rice is tender.
- For a spicier dish, add a diced jalapeño or serrano pepper to the sofrito.
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