Red Beans and Rice - Habichuela |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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:
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.
2. White Rice:
3. 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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