Puerto Rican Rice and Beans (Habichuelas Guisadas)
Try this Puerto Rican Rice and Beans (Habichuelas Guisadas) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 8 ounces tomato sauce
- 1 tablespoon oil
- cooked white rice for serving
- 1 1/2 cups (12 ounces) water
- 2 tablespoons manzanilla or spanish pimento-stuffed olives
- 1/2 pound potatoes peeled and diced into large chunks
- 2 heaping tablespoons sofrito *see note below about finding/
- 2 cans (15-16 ounces) kidney red or pink beans, drained and rinsed
- 1 packet sazã³n with coriander and annatto (culantro and ach
- 1 packet ham concentrate (i use goya jamã³n) (optional)
- black pepper adobo (i use goya), garlic powder and dried oregano to taste
- Carbohydrate 3.05040868556 g
- Cholesterol 0 mg
- Fat 13.6020583105494 g
- Fiber 0.850485693 g
- Protein 0.74842740984 g
- Saturated Fat 1.76215476509637 g
- Serving Size 1 1 Serving (127g)
- Sodium 297.103002088 mg
- Sugar 2.19992299256 g
- Trans Fat 0.679049476724415 g
- Calories 133 calories
In a medium saucepan, sauté sofrito in oil 2-3 minutes over medium heat.Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. Serve over hot rice.
