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arroz-habichuelas recipe

Date: Fri, 2 Jun 1995 21:40:16 -0400 (EDT)
 From: Jon Kern (shepherd@oasis.ot.com)
 Arroz con Habichuelas
  Hi, I was born in Puerto Rico and spent half my life there and Yellow 
 Rice and Beans were a staple of the diet there. Problem is that it always 
 contained chicken as well as tons of fat and refined white rice. I've 
 modified this to conform to VLF diet and I think it's pretty close to the 
 original traditional taste. I call it Arroz con Habichuelas a la Fat Free!
 Rice Part
 1 C brown rice
 2 1/2 C water
 3/4 C peas
 1 small jar pimientos
 1 bay leaf
 1/2 tsp. turmeric
 1/2 tsp. saffron threads
 1 tsp. Goya adobo seasoning or salt to taste
 1 can red kidney beans
 2 medium onions
 4 cloves garlic
 1 medium potato
 1 tsp. goya adobo seasoning or salt to taste
 1 bay leaf
 boil the water and add the rice, turmeric, saffrom threads and the
 seasoning, and cook for 1 hour. during last five minutes add the 
 pimientos and peas.
 while rice is cooking, place onions (cut in half, not diced), garlic 
 (whole, not cut) and potato, diced in a pan. cover with beans and cook, 
 covered, for 30 minutes.
 after the 30 minutes, remove the onion, garlic, 1/4 of potatoes, and 1/4 
 of beans, and place in blender. blend well and add it back to the pan 
 (this makes the beans nice and thick and hearty). Add the bay leaf and 
 seasoning, stir and cook till the rice is also done.
 Let both rice and beans stand 5 minutes off the heat before serving.
 Put rice on plate and top with beans.
 a little complicated and time consuming at first but one of my favorite 
 meals and VERY low on fat as well as Vegan. Also, the rice turns a 
 beautiful yellow color so you don't even know you're eating brown rice!
 also, the saffron is kind of expensive, so you can just use the turmeric 
 so the rice will turn yellow but it won't have the full intense flavor.
 kwvegan vegan