Puerto Rican Beans And Rice(Habichuelas Rosadas)

Name: Puerto Rican Beans And Rice(Habichuelas Rosadas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes; 1 teaspoon annatto seeds (optional); 2 tablespoons olive oil; 1 medium onion, chopped; 1 small sweet green pepper, chopped; 1/2 chili pepper, finely chopped; 2 cloves garlic, finely chopped; 6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them); 1/2 cup tomato sauce; 1 (15 ounce) can pink beans, undrained; 3/4 teaspoon salt; 1/2 teaspoon dried oregano leaves; Cooked White Rice; 3 cups water; 1/4 cup olive oil; 1 teaspoon salt; 2 cups long-grain white rice

Servings: persons

2 cups water
1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon annatto seeds (optional)
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet green pepper, chopped
1/2 chili pepper, finely chopped
2 cloves garlic, finely chopped
6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
1/2 cup tomato sauce
1 (15 ounce) can pink beans, undrained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
Cooked White Rice
3 cups water
1/4 cup olive oil
1 teaspoon salt
2 cups long-grain white rice

1
Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
2
Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
3
Using a fork, bring rice on the bottom to the top, but do not mix.
4
Reduce heat to low; cook 10 minutes.
5
Turn rice over again and cook 10 minutes longer.
6
Cover rice and keep warm until ready to serve.
7
This rice dish is somewhat crunchy in texture.
8
Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
9
Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
10
Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
11
Add annatto seeds to cooking liquid and set aside 5 minutes.
12
In 4-quart saucepan, heat olive oil over medium heat.
13
Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
14
Strain liquid from annatto into sofrito, discarding seeds.
15
Add tomato sauce and squash.
16
Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
17
Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
18
To serve, spoon bean mixture over Cooked White Rice on serving plate.
19
Enjoy!

2047

kcal

Calories

186

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups water, 1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes, 1 teaspoon annatto seeds (optional), 2 tablespoons olive oil, and more.

Yes, Puerto Rican Beans And Rice(Habichuelas Rosadas) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!