Josephine's Rice And Beans Puerto Rican Style
From chihuahua 17 years ago
- 180 minutes to make
- Serves 6
The taste and aroma I grew up with. Pleasingly appetizing. I cannot emphasize the wonderful aroma this dish creates.
Ingredients
- Beans: shopping list
- 1/4 C flavorful extra-virgin olive oil shopping list
- 2 C chopped onions shopping list
- 1 T minced garlic shopping list
- 1 Pound dried red kidney beans, rinsed and soaked shopping list
- 4 to 5 C Unsalted chicken broth shopping list
- 2 bay leaves shopping list
- 1 Piece (about 1 1/2 inches) cinnamon stick shopping list
- salt to taste shopping list
- hot pepper sauce to taste shopping list
- Rice: shopping list
- 3 T flavorful extra-virgin olive oil shopping list
- 1/2 C chopped onion shopping list
- 2 cloves garlic, minced shopping list
- 2 C uncooked long-grain white rice shopping list
- 3 1/2 C water or half unsalted chicken broth and half water shopping list
- 2 t salt shopping list
- 1/2 C pared and finely Chopped carrot shopping list
- 1/2 C finely chopped celery shopping list
- 1/2 C diced (1/4 inch) Sweet red onion shopping list
- 1/2 C diced (1/4 inch) green bell pepper shopping list
How to make it
- To make the Beans:
- Heat oil in a large heavy saucepan. Add onions and saute, stirring, until coated with oil.
- Cover and cook over very low heat, stirring occasionally, until golden brown. About 15 minutes.
- Stir in garlic and saute uncovered for 3 minutes.
- Drain beans, then add them and the broth to the onion.
- Heat to boiling and cook covered over low heat for two hours.
- Add the bay leaves and cinnamon.
- Cover and continue to cook until beans are very tender, about 1 hour.
- Season with salt and hot red pepper sauce. (The beans can be prepared up to 24 hours before serving. Reheat, adding additional broth if necessary.)
- To prepare the Rice:
- Heat 1 T of oil in a large skillet.
- Add the carrot, celery and red onion. Saute, stirring until tender but not browned. About 5 minutes.
- Add green bell pepper and saute, stirring until crisp-tender. About 2 minutes. Set aside.
- Toss half of the sauteed vegetables with the cooked rice just before serving.
- Spread a mound of rice in shallow soup bowl plates and top with the beans.
- Garnish each with a spoonful of the remaining sauteed vegetables.
The Rating
Reviewed by 9 people-
A definite must try. Love rice and beans, this one sounds fantastic. Thanks for the great post.
chefmeow
in Garland loved it
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Sounds wonderful, hearty and full of flavor. I've made several versions of rice and beans (which I love) over the years but I've never added the cinnamon stick which intrigues me. I am saving your delightful recipe to try soon. Thanks so much! =)
lunasea
in Orlando loved it
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WOW - this looks amazing. Thanks for sharing. = )
sunny
in Portland loved it
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