Red Beans and Rice - Habichuela

Ingredients:

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
1 (15-ounce) can red beans, drained
White rice, recipe follows
1/4 cup chopped fresh cilantro leaves, for garnish

Directions

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.

White Rice:

2 cups water
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup medium-grain rice
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.

Recipe courtesy Deidre Pujols

Servings: 4-6
Prep Time: 10 min
Cook Time: 40 min
Difficulty: Easy

Show: Paula's Best Dishes