RED BEANS AND RICE - HABICHUELA

Red Beans and Rice - Habichuela image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

Previous Next

1 tablespoon olive oil
1 strip bacon, sliced
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup chopped green bell pepper
1/2 cup chopped acorn squash
1 tablespoon tomato paste
1 large chicken bouillon cube, crumbled
1/2 cup water
One 15-ounce can red beans, drained
White Rice, recipe follows
1/4 cup chopped fresh cilantro leaves, for garnish
2 cups water
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup medium-grain rice

Steps:

In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over White Rice, garnished with cilantro.
In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.