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Red Beans and Rice – Habichuela

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 5


  • 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


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.