Arroz y Habichuelas - Rice and Beans Puerto Rico Style

Arroz Guisaso (Rice cooked with seasonings)
This recipe is my version of the traditional white rice in the Caribbean. Our rice is much tender than what is usually served in USA. Also, for many medium and even short grain rice is preferred over the long grain as medium. If you can’t find it, simply use long grain - for this type use 1 cup rice to 2 cups water.

Portions: 4

1 teaspoon olive oil
1 /4 cup sofried
2 tablespoon chopped garlic
3 cups medium grain rice
4 1/2 cups water or chicken stock
Salt & pepper to taste
In a stock pot, sauté sofrito and garlic with olive oil. Add rice and cook for 2-3 minutes until the rice is all covered with the olive oil. Add chicken stock and boil. Cover, lower heat to low and cook for 20-25 minutes until rice is tender. 


Red Beans – Puerto Rican Style
Portions: 4

2 teaspoons olive oil  
1 /8 cup sofrito
4 tablespoon chopped garlic
1 chopped onion
1 /4 cup cooked jam cut into small pieces
2 cans read beans
2 teaspoons tomato sauce 
1 /2 cup pumpkin cut into small pieces
1 /8 cup recao chopped
1 /8 cup cilantro chopped
Salt & pepper to taste

In a stock pot, sauté sofrito and garlic with olive oil. Add onions and jam. Cook for 3-5 minutes until they are both starting to get the edges golden. Add remaining ingredients and cook in medium for 25- 30 minutes.