Hispanic Kitchen

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Arroz Amarillo con Habichuelas Negras (Yellow Rice With Black Beans)

ARROZ CON HABICHUELAS NEGRAS

 

Ingredients:

2 Tbsp extra virgin olive oil

1 packet GOYA® Sazon

1 packet GOYA® chicken bouillon

1 Tbsp GOYA® Adobo con pimiento

1 can GOYA® Spanish style tomato sauce

3 Tbsp GOYA® Recaito

1/4 c onion, diced

4 cloves garlic, minced

1/2 c diced ham

4 c chicken broth

4 c medium grain rice

1 can black beans, drained

4 Tbsp green olives, sliced

2 Tbsp capers

1 Tbsp cilantro, minced

Red Pimiento strips

 

Directions:

A caldero is the traditional cooking pot used for cooking rice and other foods in Puerto Rico.  Basically, it's a Dutch oven.  I use the smaller one when I'm doing 2 c of rice, and the medium size caldero for 4 c of rice.  Heat olive oil over medium heat.  Add the  Adobo, Sazon, Recaito, onion, garlic, and  tomato sauce.  Cook for 5 minutes on medium heat, stirring often. Add the ham and stir for 1 minute. Add the chicken broth.  When the broth comes to a boil, add the rice.  Turn the rice down to low.  When the water has evaporated until it is level with the rice, add the olives and capers, stir once, put the lid on and turn heat as low as possible. Add the beans.  Let rice simmer approximately 30 minutes. 


Now, you don't want your rice to be too wet.  This should not be a sticky rice; but, of course, you don't want it to stick and burn.  The only way this will work is to LEAVE THE RICE ALONE!!  This is very difficult for me.  My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying.  With yellow rice, you can't do this.  Well, you can pray, but you need to do it from a distance.  I have learned that when I turn it down and put the lid on, it's best to just leave the room.  Really.  You have to do this. When rice is almost finished, add the cilantro, and stir once. Garnish with additional cilantro and pimento strips.   Leave on heat for another 5 minutes.



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Tags: ARROZ, BEANS, HABICHUELAS, RICE, frijoles, yellow rice

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Comment by Skip Brooks on January 30, 2012 at 10:10am

Thanks, Tammy. I worked with the dish and added some more liquid and it's truly delicious. I live in Alabama so finding Goya Anything is sometimes difficult. Our best Mexican Groceria closed a while back to make more room for the restaurant and it's been tough finding everything in one place.

 

Great rice dish! It's a keeper...

Comment by TAMMY CUEVAS on January 28, 2012 at 11:14pm

Skip - 

As far as the quantity on the tomato sauce, I always use the 8 oz can, which is the only size I've ever found, so I guess I just took it for granted it was the only size.   Regarding the rice/liquid ratio, this has always worked for me.  Could be a difference in the stove (gas vs. electric) or the type of caldero/pot that was used.  Something I did not say in the recipe is the old wooden spoon test.  When you add the rice to the liquid, before the rice is mixed with the liquid, stick a wooden spoon in the mound of rice.  If it stands up, you have the right amount of rice.  If it falls over, you need to add a little more rice.  Likewise, if it looks dry to you when you get ready to add the beans, that's the time to add a small amount of water or broth.  Sorry if my reply seems lengthy; I just felt bad that you had trouble.  Hope this helps.

Comment by Skip Brooks on January 28, 2012 at 7:29pm

Would be helpful to give a quantity on The Goya TOmato Sauce. My groceria had only a small can size. Not good. Might also look at using 4 cups of rice with 4 cups of liquid. A bit dry. Trying to salvage the dish now....

Comment by TAMMY CUEVAS on January 12, 2012 at 7:45pm

Thank you.  I'll try to remember from now on.  : )

Comment by Hispanic Kitchen on January 12, 2012 at 10:48am

Tammy, thank you for sharing this! By the way you might notice a few changes on the post -- I lowercased the headline (we use lowercase titles on HK) and moved the photo to the top, which is our style on HK. Also, I added print and pinterest buttons for the convenience of our users. Just wanted you to know... Saludos, Jorge (HK Founder)


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