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Red Beans and Rice – Habichuela

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Servings: 5


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