Recipe

Josephines Rice And Beans Puerto Rican Style Recipe

	Chihuahua / All my dishes 1 year, 10 months ago The taste and aroma I grew up with. Pleasingly appetizing. I cannot emphasize the wonderful aroma this dish creates. Prep:40m Cook:180m Servings:6	Chihuahua
	puerto rican style

Does this look good? Yeah! / Nope

Fans

sunny

chefmeow

cheryilyn

lunasea

choclytcan

msantiago3

zena824

shandy

Ingredients

Beans:

1/4 C flavorful Extra-Virgin Olive Oil

2 C chopped Onions

1 T minced Garlic

1 Pound Dried Red Kidney Beans, rinsed and soaked

4 to 5 C Unsalted Chicken Broth

2 Bay Leaves

1 Piece (about 1 1/2 inches) Cinnamon Stick

Salt to taste

Hot Pepper Sauce to taste

Rice:

3 T flavorful Extra-Virgin Olive Oil

1/2 C chopped Onion

2 Cloves Garlic, minced

2 C uncooked Long-Grain White Rice

3 1/2 C Water or half unsalted Chicken Broth and half Water

2 t Salt

1/2 C pared and finely Chopped Carrot

1/2 C finely chopped Celery

1/2 C diced (1/4 inch) Sweet Red Onion

1/2 C diced (1/4 inch) Green Bell Pepper

Directions

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.

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Comments

chefmeow 1 year, 10 months ago said:
A definite must try. Love rice and beans, this one sounds fantastic. Thanks for the great post.

lunasea 1 year, 10 months ago said:
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! =)

pat2me 1 year, 10 months ago said:
This is defintiley a keeper, thank you!

sunny 1 year, 10 months ago said:
WOW - this looks amazing. Thanks for sharing. = )

sunrae 1 year, 10 months ago said:
The good lookin guy in the picture with me is the bean cooker of our family so I'm going to insist that he make this recipe...my beans just never come out as good as his do. I can't wait for the aroma and wonderful flavors! Thanks for sharing.

chihuahua 1 year, 10 months ago said:
Sunrea, I think you will be very, very pleased. I'm delighted you're going to give it a try. The cinnanomon stick adds an amazing flavor.

kukla 1 year, 10 months ago said:
I love beans & rice, but unfortunately end up using packages way too often to make it (and they are usually too salty!) I look forward to trying this one. Thanks, Chihuahua :) (and Josephine, too !!)

zena824 1 year, 10 months ago said:
This sounds awesome for sure......Cant wait to make this dish!!!

shandy 1 year, 9 months ago said:
OMG! This sounds wonderful and another dish that has to be tried immediately! Thank you so much for sharing this with us =D

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