Puerto Rican-style Rice and Beans

Name: Puerto Rican-style Rice and Beans
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: 4 cups Chicken Broth or unsalted canned broth, fat skimmed, or 2 cups each broth and water; 2 teaspoons olive oil; 1 bay leaf; ¼ cup finely chopped celery; 2 cups long-grain rice; 1 piece 2-inch cinnamon stick; ½ cup green bell pepper, cut into ¼-inch dice; Salt; ½ cup chopped onion; ½ cup red onion, cut into ¼-inch dice; 1 garlic clove, minced; ¼ cup finely chopped carrot; 1 pound dried red kidney beans; 1 tablespoon minced garlic; 2 cups chopped onion; Hot pepper sauce; 1½ tablespoons olive oil

Preparation info

Makes
6
Servings

Difficulty
Medium

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Adapted from a friend’s authentic recipe. Pink beans are a staple of Puerto Rican cooking, although the cooking of that island extends far beyond such basic fare. For a good introduction, have a look at Yvonne Ortiz’s book A Taste of Puerto Rico. In this meatless version of what Ms. Ortiz calls “our daily bread,” the beans form their own rich, aromatic sauce as they cook.

Ingredients

Americas
United States
Main course
Spicy
Vegetarian

Ingredients

Method