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Habichuelas y Arroz Recipe

   
 

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     Habichuelas y Arroz

Category   Entrees - Maindishes
Sub Category   Quick Meals
Preptime   20

Ingredients
2 tablespoons olive oil
.5 cup ham, chopped into small cubes
2 tablespoons goya sofrito sauce
2 tablespoons goya recaito
1 teaspoon minced garlic or 2 garlic cloves, minced
1 (15 .5 ounce) cangoya pink beans, undrained
1 cup water
.25 cup tomato sauce (plain)
1 (2 g) envelopegoya sazon goya, con culantro y achiote
 
.25 teaspoon oregano
1 pinch salt
1 small potato, peeled and cut into chunks
2 tablespoons manzanilla olives, sliced (or 6 to 10 whole manzanilla olives)
2 cups cooked white rice, medium grain (Cook according to packaged directions)
1 pepper diced
1 onion diced

Instructions
Heat oil in saucepan on medium. Add ham, pepper, garlic and onion and sauté for about 5 minutes.
Add Sofrito, Recaito and saute another 5 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
Serve over hot rice. Tip- eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.


Originally Submitted
8/10/2016





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