Puerto Rican Rice and Beans
By THERESA MAIER in the Concord Monitor Posted by Jamie R.
to Clipping-Cooking
1 onion, diced
1/2 cup cilantro, minced 1 cup diced ham 2 12-ounce cans
pink beans, drained and rinsed 2 cups chicken stock 2 cups
diced pumpkin (or sweet potato) 3-ounce can tomato sauce
salt and pepper to taste 2 1/2 cups rice 5 cups water salt
to taste 2 ounces vegetable oil
In a large stockpot, saute the onions with the ham and
cilantro until the onions are translucent. Add the chicken
stock, beans, pumpkin and tomato sauce and let simmer for
an hour. In another large stock pot with a lid, bring the
water, oil and salt to a boil, add the rice, and bring to
another boil. Reduce heat to low, cover and let the rice
cook for 20 minutes. Turn off the heat, and let the rice
rest another 5 minutes before serving. Serve the beans
over the rice.
- Recipe courtesy of Chef Quintana, El Conquistador Hotel
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