Red Beans and Rice - Habichuela Recipe by Paula Deen

Easy Level
50 MIN 5 Prep + 45 Cook
Servings
Easy Level
50 MIN 5 Prep + 45 Cook

Red Beans and Rice - Habichuela Recipe by Paula Deen

Easy Level
50 MIN 5 Prep + 45 Cook
Red Beans and Rice - Habichuela

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 strip bacon, sliced
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup acorn squash, chopped
  • 1 tablespoon tomato paste
  • 1 large chicken bouillon cube, crumbled
  • 2 1/2 cups water, divided
  • 1 (15 oz) can red beans, drained
  • 1/4 cup fresh cilantro, chopped, for garnish
  • 1 teaspoon kosher salt
  • 1 cup medium-grain rice

Preparation

In a medium saucepan over medium heat, add 1 tablespoon of oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and 1/2 cup 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:

 

In a medium pot, bring the 2 cups of water to a boil over high heat and add the 1 tablespoon of 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product

magazine ad     Paula Deen's General Store

magazine ad     Paula Deen's General Store