by kirra » Sun Nov 15, 2009 3:17 pm
Arroz con Habichuelas
Ingredients:
1 lb. raw rice
1 can pinto beans
1/2 cup sofrito
1 envelope sazón seasoning
1 tbsp. Manzanillo olives
1 tsp. capers
1 can tomato sauce
1 can chicken or beef broth
1/2 lb. bacon
salt to taste (only if needed)
water
Preparation:
In a rice caldero (cooking pot) cook the bacon until it is crispy.
Take out the cooked bacon and chop into small pieces.
In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes.
Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well. Add enough water to cover the rice, about 1 1/2 inch above rice line.
Let it boil on medium-high until water evaporates. Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.
Notes:
Cover your pan with aluminum foil (my secret), so all the rice pop fast
Add one envelope of onion soup if you don't like or have bacon but omit the salt.
[b][size=150]Arroz con Habichuelas[/size]
Ingredients:[/b]
1 lb. raw rice
1 can pinto beans
1/2 cup sofrito
1 envelope sazón seasoning
1 tbsp. Manzanillo olives
1 tsp. capers
1 can tomato sauce
1 can chicken or beef broth
1/2 lb. bacon
salt to taste (only if needed)
water
[b]Preparation:[/b]
In a rice caldero (cooking pot) cook the bacon until it is crispy.
Take out the cooked bacon and chop into small pieces.
In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes.
Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well. Add enough water to cover the rice, about 1 1/2 inch above rice line.
Let it boil on medium-high until water evaporates. Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.
[b]
Notes: [/b]
Cover your pan with aluminum foil (my secret), so all the rice pop fast
Add one envelope of onion soup if you don't like or have bacon but omit the salt.