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Old 06-29-2007, 08:55 AM
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Arroz con Habichuelas

Originally posted in What’s for Dinner, February 2007 by: bensmom526


Arroz con habichuelas


I use regular LONG GRAIN rice...honestly whichever brand is in sale... I've been making this forever so it's all a guess never measured it..my mom told me this much in her hand and that was how I learned...

In the bottom of the pot<med. heat> drizzle oil <1-2tbs> Drop in 1 lrg spoonful of sofrito<available frozen or bottles..I make mine in huge batches and freeze> 1 envelope of SAZON GOYA <makes it yellow> olives, salt, cilantro, 1/2small can tomato sauce...add 1 can of any color beans, water and all stir..add 2cps of rice enough water to cover maybe 11/2 bean cans <2:1 ratio of water>when water is almost absorbed give one last stir, cover and low heat about 25 mins <no peeking> and tada -- Spanish Rice and Beans
You can add flavored bullions, ham, chorizo
anything really...

Sofrito is a puree of green & red peppers, aji dulce <little button shaped peppers> cilantro, culantro,onions,garlic drop all or a few of these in a blender w/1tbs oil blend keeps in fridge several weeks...I make it and store about 6 containers in freezer<3month supply here>, unless my family steals it from me =0)
It can be used to season soups stews beans meats anything
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