Recipe courtesy of Deidre Pujols

Red Beans and Rice - Habichuela

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  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
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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

One 15-ounce can red beans, drained

White Rice, recipe follows

1/4 cup chopped fresh cilantro leaves, for garnish

White Rice:

2 cups water

1 tablespoon olive oil

1 teaspoon kosher salt

1 cup medium-grain rice


  1. 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:

  1. 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.