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Puerto Rican Rice And Beans (Arroz Con Habichuelas)

Puerto Rican Rice And Beans (Arroz Con Habichuelas) Recipe

The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck
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Prep Time 20 mins
Cook Time 45 mins
Course Main Course
Cuisine Puerto Rican
Servings 1 pot full
Calories 1587.9 kcal

Ingredients
  

  • 4 cups water
  • 8 ounces smoked ham hock
  • 1 cup dried pinto bean
  • 1 cup uncooked long grain white rice
  • 1 teaspoon olive oil
  • 1 dash sesame oil
  • 1/2 onion, peeled and diced
  • 2 cloves garlic, smash and chop
  • 1 large red bell pepper, seeded and diced
  • 2 jalapeno peppers, seeded and diced
  • 1 tablespoon chopped fresh oregano
  • 1 (15 ounce) can peeled plum tomatoes, drain reserve juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons capers

Instructions
 

  • Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
  • Add the pinto beans and cook 20 minutes more.
  • Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.
  • While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.
  • Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.
  • Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.
  • Lower the heat and simmer 15 minutes.
  • After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.
  • Add the cooked rice and beans to the pepper-tomato mixture in the skillet.
  • Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.
  • To serve: Spoon into bowls and garnish with the remaining cilantro.

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Nutrition

Serving: 2041gCalories: 1587.9kcalCarbohydrates: 306.8gProtein: 61.9gFat: 13.7gSaturated Fat: 2.3gSodium: 1753.7mgFiber: 43.8gSugar: 26g
Keyword < 4 Hours, Beans, Black Beans, Caribbean, Long-Grain Rice, Meat, Onions, Peppers, Pork, Pressure Cooker, Puerto Rican, Rice, Savory, Spicy, Stove Top, Vegetable, Weeknight, White Rice, Winter
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