Monday, May 11, 2009

Arroz con Habichuelas

1 lb. raw rice
1 can pinto beans
1/2 cup sofrito
1 envelope sazón seasoning
1 tbsp. Manzanillo olives
1 tsp. capers
1 can tomato sauce
1 can chicken or beef broth
1/2 lb. bacon salt to taste (only if needed)water
In a rice caldero* cook the bacon until it is crispy. Take out the cooked bacon and chop into small pieces.In the same bacon fat, stir-fry the sofrito for 2 or 3 minutes. Add the cooked bacon, the tomato sauce, the pinto beans, the raw rice, and the beef or chicken broth and stir well. Add enough water to cover the rice, about 1 1/2 inch above rice line. Let it boil on medium-high until water evaporates. Cover your pan with aluminum foil (my secret) and cook over low heat for about 35-45 minutes.
Cover your pan with aluminum foil.

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