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