Title
Category
Product
Origin
 
RECIPES


Puerto Rican Rice and Beans


Product :paprika
Category : rices
Nº of Portions :6
Origin : Puerto Rico
Source : From the book ?THE RICE BOOK? by Sri Owen

Method :
To make the sofrito, sauté the pork (or bacon) and ham in oil lightly coloured. Add the onion, garlic, peppers and coriander, then the oregano and annatto or paprika if used. Sauté, uncovered, over a low heat for 10 minutes. Keep aside. Put the beans in a sauce pan and cover them well with cold water. Add the garlic and onion, bring to the boil and skim off any scum that rises to the surface. Cook at a rolling boil for 10 minutes, then reduce the heat and simmer for 40 minutes longer, with the lid ajar. The beans should now be tender. Add the pumpkin flesh and some salt. Continue simmering until the beans and pumpkin cubes are cooked. Now discard the onion, take out some of the pumpkin cubes with a slotted spoon and mash them with a fork. Stir the mashed pumpkin back into the beans, and add the sofrito mixture, the tomato purée, and a little more water if necessary. Go on simmering for about 15 minutes more, the lid still ajar. Stir occasionally. Add water if neede, but the sauce should be fairly thick. Taste to check the salt. Meanwhile, bring 240 ml of waterto the boil, with 2 tablespoons olive oil and ˝ teaspoon of salt. Stir the rice into this, lower the heat, and simmer uncovered, until the water reaches the surface of the rice. Fork the rice, without stirring it, form bottom to top. Cover the pan, turn heat right down and cook undisturbed for 10 minutes, or until grains are tender. Fluff with a fork. Serve immediately, topping the rice with the beans or heaping them side by side. Many people like a little olive oil to dribble over their beans.
Advice :
-
225 g dried pinto or kidney beans, washed then soaked in water for 8 hours
2 cloves garlic peeled
Half a medium onion, peeled
170 g pumpkin flesh, cubed
Salt
1 tablespoon concentrated tomato purée
340 g white short grain rice, wahed
Light olive oil

For the sofrito:
30 g salt pork or green bacon diced
60 g lightly smoked ham, diced
1 ˝ tablespoon vegetable oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
1-2 green sweet/bell peppers, stem and seeds removed, finely chopped
A small handful fresh coriander/ cilantro leaves, finely chopped
A large pinch of dried oregano
˝ teaspoon annatto, or 1 teaspoon paprika



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