Puerto Rican Beans and Rice(Habichuelas Rosadas)

May 19, 2023May 19, 20230 2
Puerto Rican Beans and Rice(Habichuelas Rosadas) recipe
in Main

Prep

25 min

Cook

40 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups water
1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash , peeled and cut into 1/2 inch cubes
1 teaspoon annatto seeds ( optional )
2 tablespoons olive oil
1 medium onion , chopped
1 small sweet green pepper , chopped
1/2 chili pepper , finely chopped
2 cloves garlic , finely chopped
6 fresh cilantro leaves , finely chopped ( or use culantro leaves , if you can find them )
1/2 cup tomato sauce
1 can pink beans , undrained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
3 cups water
1/4 cup olive oil
1 teaspoon salt
2 cups long-grain white rice

Nutrision Information

Servings Per Recipe
6
Calories
445
Sugar
3g
Fat
19g
Puerto Rican Beans and Rice, also known as Habichuelas Rosadas, is a traditional dish that is popular throughout Puerto Rico and the Caribbean. This flavorful one-pot meal consists of rice, pink beans, and squash that are cooked together with a variety of aromatic vegetables and spices. The result is a hearty and satisfying dish that is perfect for a weeknight dinner or a festive occasion. In Puerto Rico, it is often served with fried plantains, avocado, and salad. It is also a common dish for Christmas Eve, where it is served alongside roasted pork and other traditional foods. If you are looking for a comforting and healthy meal that is easy to prepare, give this recipe a try!

Instructions

1.In a large pot, bring 2 cups of water to a boil. Add squash and annatto seeds (if using), and cook for 10 minutes or until the squash is tender.
2.While the squash is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion, green pepper, chili pepper, garlic, and cilantro leaves. Cook for 5 minutes or until the vegetables are soft.
3.Add tomato sauce, undrained pink beans, salt, and dried oregano leaves to the skillet. Stir to combine.
4.Using a slotted spoon, transfer the cooked squash to the skillet. Stir to combine with the bean and vegetable mixture.
5.Add 3 cups of water, 1/4 cup of olive oil, and 1 teaspoon of salt to the pot. Bring to a boil, then add 2 cups of rice. Reduce heat to low, cover, and simmer for 20 minutes.
6.After 20 minutes, fluff the rice with a fork and serve.

PROS

Puerto Rican Beans and Rice is a flavorful one-pot meal that is easy to make and perfect for a weeknight dinner.
It is vegan and gluten-free, making it a great choice for people with dietary restrictions.

The combination of rice, beans, and squash provides a complete protein source, making it a healthy and filling meal.
It is also high in fiber and low in fat.

CONS

It takes about 45 minutes to prepare this recipe, which may be too time-consuming for some people.

Some of the ingredients, like annatto seeds and culantro leaves, may be hard to find in some grocery stores.

HEALTH & BENEFITS

Puerto Rican Beans and Rice is a nutrient-dense meal that is rich in vitamins, minerals, and antioxidants. It is a good source of protein, fiber, and complex carbohydrates, which can help regulate blood sugar levels and keep you feeling full and satisfied.
The calabaza or butternut squash in this recipe is high in vitamin A, which helps support eye health and immune function. It is also a good source of vitamin C and potassium, which can help regulate blood pressure and heart function.
The beans in this recipe are high in fiber, protein, and a variety of minerals, including iron and magnesium. They have been linked to a reduced risk of chronic diseases, such as heart disease, diabetes, and cancer.

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