Arroz con Habichuelas Guisadas

Drescription

Arroz con Habichuelas Guisadas is a classic Puerto Rican dish celebrated for its rich, comforting flavors. The beans are stewed in an aromatic broth that gets its flavor from recaito and herbs like culantro and cilantro. Served over tender white rice, it’s a hearty and warming meal.

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 3 tablespoons recaito (see tip)
• 1 tablespoon no-salt-added tomato paste
• ¼ cup fresh cilantro, chopped
• 2 sprigs culantro (see tip)
• 2 cloves garlic, minced
• 2 teaspoons ground pepper
• 1¾ teaspoons salt, divided
• 1 teaspoon dried oregano
• 1 (15-ounce) can no-salt-added pink beans or kidney beans, rinsed
• 6¾ cups water, divided
• 1 large yukon gold potato, scrubbed and diced (8 ounces)
• 1½ cups long-grain white rice, rinsed

Directions

1. Heat 3 tablespoons oil in a large Dutch oven or caldero over medium heat. Add 3 tablespoons recaito and 1 tablespoon tomato paste; stir to combine. Add ¼ cup cilantro, 2 sprigs culantro, minced garlic, 2 teaspoons pepper, 1½ teaspoons salt and 1 teaspoon oregano; cook, stirring, until the mixture is fragrant and the tomato paste has darkened, about 2 minutes.
2. Add rinsed beans and cook until heated through, 1 minute. Add 3¾ cups water and stir, scraping up browned bits from the bottom of the pan. Add diced potato; bring the mixture to a boil. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until thickened and the potatoes are tender, about 15 minutes. Using a masher, lightly mash some of the mixture to thicken it.
3. Meanwhile, add the remaining 3 cups water to a large pot and bring to a boil over high heat. Add rinsed rice and the remaining 2 tablespoons oil and ¼ teaspoon salt; stir. Reduce heat to medium-low; cover and cook until the rice is tender, 15 to 20 minutes. Turn off the heat and remove the lid; let the rice stand until the water has evaporated fully, about 5 minutes, before fluffing with a fork.
4. Serve the stewed beans over the rice.