Arroz con Habichuelas Blancas

Name: Arroz con Habichuelas Blancas
Prep time: PT15 minutes
Cook time: PT30 minutes
Total time: PT45 minutes
Yield: 6
Cuisine: Puerto Rico
Ingredients: 2 cups Medium-grain rice; 3 cups Water; 1 15-oz can Canned white beans (cannellini or great northern) (undrained); 2 tbsp Sofrito; 1 cube Chicken or vegetable bouillon cube; 1 tsp Annatto oil or sazon with achiote (for color); 1 tbsp Olive oil; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (or to taste); 1 leaf Bay leaf; 0.25 cup Optional: Diced ham or cooked bacon

A comforting and flavorful one-pot dish where white rice is cooked with tender white beans, seasoned with sofrito and other savory ingredients. It's a staple in Puerto Rican homes, often served as a main dish or a hearty side.

準備時間15 minutes

調理時間30 minutes

合計時間45 minutes

分量6

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a medium pot or caldero, heat the olive oil over medium heat. If using, sauté the diced ham or bacon until lightly browned.
2
Add the sofrito and cook for 1-2 minutes until fragrant.
3
Stir in the undrained white beans, chicken bouillon cube, annatto oil (or sazon), salt, pepper, and bay leaf. Mix well.
4
Add the rice and water. Stir everything together, ensuring the rice is submerged.
5
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 20-25 minutes, or until the water is absorbed and the rice is tender.
6
Once cooked, let the rice rest, covered, for 5-10 minutes off the heat. Remove the bay leaf before serving.

調理履歴を記録する

💡 プロのコツ

✓For extra flavor, you can add a pinch of cumin or a clove of garlic when sautéing the sofrito.
✓If you prefer a creamier texture, you can mash some of the beans against the side of the pot before adding the rice.
✓Ensure the pot is covered tightly to allow the rice to steam properly.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add other vegetables like diced bell peppers or corn.
Use different types of beans, such as pink beans or black beans.
For a richer flavor, use a piece of salt pork or ham hock during the initial sauté.