Yellow Rice With Beans ( Arroz Con Habichuelas) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My husband got this recipe from the Puerto Rican Pantry. Ingredients:
1/4 cup extra virgin olive oil |
1/2 lb ham, chopped |
1/2 cup sofrito sauce |
1 sazon goya con culantro y achiote |
15 1/2 ounces pink beans, undrained |
2 cups rice, preferably long grain |
2 cups chicken broth |
1/2 cup roasted red pepper, chopped |
1 bay leaf |
1 teaspoon dried oregano, crushed |
1 tablespoon green olives |
Directions:
1. In a medium sized pot heat olive oil and add ham. Cook until browned.
2. Add sofrito and simmer over medium heat for 2 or 3 minutes.
3. Add all remaining ingredients, mixing thorougly.
4. Taste broth for reseasoning, if necessary. It should be very slightly on the salty side being that the rice will absorb most of the seasoning.
5. Cover. Cook over medium low heat for about 25 minutes. Stir, cover and cook for an additional 15 minutes.
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