Red Beans and Rice - Habichuela

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 tablespoon olive oil
  • 1 strip bacon, sliced
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped acorn squash
  • 1 tablespoon tomato paste
  • 1 large chicken bouillon cube, crumbled
  • 1/2 cup water
  • 1 (15-ounce) can red beans, drained
  • White rice, recipe follows
  • 1/4 cup chopped fresh cilantro leaves, for garnish
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 cup medium-grain rice
Directions

In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.

White Rice:

In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.


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