Arroz Blanco y Habichuelas Guisadas
3 cups long grain white rice
3 3/4 cup of water
1 1/2 teaspoon of salt
2 tablespoon of canola oil
- Place the water and salt in a pan over moderate heat. Mix until the salt has dissolved completely. Add the oil to the water.
- Rinse the rice and add to the water. Let it come to a slow boil. Stir the rice once while the water is boiling.
- When the rice is almost dry, set the heat to low, stir the rice from the bottom up and cover it.
- Let it cook for 15 minutes then move the rice. Cover the rice again.
- Let it cook for another 30 minutes.
- Makes approximately 6 servings.
- 1 cup of dry pink beans or can
- 1 small whole onion
- 2 whole garlic cloves
- 3 teaspoons of salt
- 2 tablespoons of sofrito
- 1 packet of Sazon Goya
- A few chunks of calabasa (spanish pumpkin) optional
- 2 ounces of smoked ham (optional)
- 6 ounces of tomato sauce
- 3 1/2 quarts of water
- 1 teaspoon oil (of your choice)
Beans from a can:
Empty the beans in a pot, add a can of water to the pot and heat to boil. Add sofrito and sazon to the water and continue to boil for 5-10 minutes.
Add ½ a can of tomato sauce, stir and reduce heat to low and cover for 10 minutes.
**cook for at least 25-30 minutes if adding ham, potatoes and calabasa.
From a bag:
Rinse the beans and place beans in a medium pot full of water with 1 garlic clove and a medium onion, simmer for about one hour until the beans are tender. Remove garlic, onion and discard water, set aside.
Dice the smoked ham into 1/4″ size pieces. Set aside.
In a small frying pan add 2 tbsps of oil, sazon, sofrito, ham and tomato sauce until fragrant and bubbling, pour contents into pot with beans. Add calabasa and potato if desired, stir and let simmer at moderate to low heat for 45 minutes, stir every 15 minutes. Let stand for 10 minutes or until sauce thickens.