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Vegan Caribbean Recipes
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Puerto Rican Beans and Rice (Habichuelas Rosadas)
From: Sharon

A meatless Puerto Rican dinner, this is full of flavor!!! From Country Living magazine. Add meat, if you like.

SERVES 6

  • 2 cups water
  • 1 3/4 lbs calabaza squash or butternut squash, peeled and cut into 1/2 inch cubes
  • 1 teaspoon annatto seeds (optional)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small sweet green pepper, chopped
  • 1/2 chili pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • 6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
  • 1/2 cup tomato sauce
  • 1 (15 ounce) can pink beans, undrained
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • Cooked White Rice
  • 3 cups water
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 2 cups long-grain white rice

Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.

Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.

Using a fork, bring rice on the bottom to the top, but do not mix.

Reduce heat to low; cook 10 minutes.

Turn rice over again and cook 10 minutes longer.

Cover rice and keep warm until ready to serve.

This rice dish is somewhat crunchy in texture.

Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.

Reduce heat to low, cover, and cook until tender-10 to 15 minutes.

Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.

Add annatto seeds to cooking liquid and set aside 5 minutes.

In 4-quart saucepan, heat olive oil over medium heat.

Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.

Strain liquid from annatto into sofrito, discarding seeds.

Add tomato sauce and squash.

Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.

Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.

To serve, spoon bean mixture over Cooked White Rice on serving plate. Enjoy!