Savor the Islands: Puerto Rican Pink Beans and Rice
Delight in the rich, vibrant flavors of this traditional Puerto Rican dish, featuring tender pink beans and savory calabaza squash over fluffy long-grain rice. This hearty, meatless meal celebrates the essence of Caribbean cuisine, infused with the aromatic spices and fresh herbs that make it truly special. Perfect for family dinners or gatherings, feel free to add your favorite protein for a more filling option. Serve it with avocado slices or a side salad for a complete, nutritious feast!
N/A
Servings
250
Calories
14
Ingredients
Ingredients
Water
2 cups (For cooking rice and beans)
Calabaza squash or Butternut squash
1 3/4 lbs (Peeled and cut into 1/2 inch cubes)
Annatto seeds
1 teaspoon (Optional, for coloring and flavor)
Olive oil
2 tablespoons (For sautéing)
Onion
1 medium (Chopped)
Sweet green pepper
1 small (Chopped)
Chili pepper
1/2 (Finely chopped)
Garlic
2 cloves (Finely chopped)
Fresh cilantro leaves
6 (Finely chopped (or use culantro if available))
Tomato sauce
1/2 cup (For flavor and thickness)
Pink beans
1 (15 ounce) can (Undrained)
Salt
3/4 teaspoon (To taste)
Dried oregano leaves
1/2 teaspoon (For seasoning)
Long-grain white rice
2 cups (For the base of the dish)
Instructions
1
Begin by preparing the long-grain white rice. In a heavy 4-quart saucepan or Dutch oven, bring 3 cups of water to a boil over high heat. Stir in 1/4 cup of olive oil and 1 teaspoon of salt.
2
Once boiling, reduce the heat to medium and add 2 cups of long-grain white rice. Cook uncovered for 10 to 15 minutes, until the rice appears dry.
3
Using a fork, gently lift the rice from the bottom to the top, avoiding mixing. Reduce the heat to low and cook for an additional 10 minutes.
4
After 10 minutes, turn the rice over gently and let it cook for another 10 minutes. Once done, cover the rice to keep warm until ready to serve. This step allows for a slightly crunchy texture.
5
For the beans, in a separate 1-quart saucepan, combine the cubed calabaza squash and 2 cups of water. Bring to a boil over high heat.
6
Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes or until the squash is tender. Drain the squash and reserve 1 1/2 cups of the cooking liquid.
7
Add the annatto seeds to the reserved cooking liquid and let it steep for 5 minutes before straining it.
8
In a 4-quart saucepan, heat 2 tablespoons of olive oil over medium heat. Add chopped onion, sweet green pepper, finely chopped chili pepper, garlic, and cilantro. Sauté for about 5 minutes until the vegetables are softened and fragrant.
9
Strain the annatto-infused liquid into the sautéed mixture, discarding the seeds. Stir in the tomato sauce and cooked squash. Reduce the heat to low and simmer, stirring occasionally, for about 20 minutes or until the sauce thickens.
10
Finally, stir in the undrained pink beans, 3/4 teaspoon of salt, and 1/2 teaspoon of dried oregano. Cook for an additional 15 minutes until the beans are warmed through and the sauce has thickened.
11
To serve, ladle the flavorful bean mixture over the warm cooked rice on each plate. Enjoy your vibrant and hearty Puerto Rican meal!
Nutrition Information
6g
Fat
42g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Savor the Islands: Puerto Rican Pink Beans and Rice, a traditional and vibrant Caribbean meal.
Is this Puerto Rican pink beans and rice recipe vegetarian?
Yes, this is a meatless meal and is tagged as vegetarian.
What kind of squash can I use for this recipe?
You can use either calabaza squash or butternut squash, peeled and cut into 1/2 inch cubes.
How many calories are in a serving of this dish?
Each serving contains approximately 250 calories.
What type of rice is recommended?
Long-grain white rice is used as the base for this dish.
What are annatto seeds used for in this recipe?
Annatto seeds are used to add specific coloring and flavor to the bean cooking liquid.
Should I drain the pink beans before adding them?
No, the recipe specifies using one 15-ounce can of undrained pink beans.
How do I prepare the rice to get a slightly crunchy texture?
Cook the rice on low heat after it appears dry, turning it over gently and letting it cook for another 10 minutes while covered.
What aromatics are sautéed for the bean base?
The aromatics include onion, sweet green pepper, finely chopped chili pepper, garlic, and fresh cilantro.
Can I substitute cilantro with another herb?
Yes, you can use culantro if it is available.
How much water is needed to cook the rice?
You need 3 cups of water to cook 2 cups of long-grain white rice.
How long should the squash simmer?
The squash should simmer for 10 to 15 minutes or until it becomes tender.
What is the purpose of the tomato sauce in this recipe?
The tomato sauce is added for flavor and to help thicken the bean mixture.
How much fat is in one serving?
There are 6 grams of fat per serving.
How much protein does this dish provide?
This dish provides 5 grams of protein per serving.
What are the total carbohydrates per serving?
There are 42 grams of carbohydrates per serving.
What seasonings are used for the final bean mixture?
The final mixture is seasoned with salt and dried oregano leaves.
How many ingredients are required for this recipe?
There are a total of 14 ingredients listed for this recipe.
How long do the annatto seeds need to steep?
The seeds should steep in the reserved cooking liquid for 5 minutes before straining.
What size saucepan is recommended for the rice?
A heavy 4-quart saucepan or Dutch oven is recommended for the rice.
How do I serve Puerto Rican Pink Beans and Rice?
Ladle the bean mixture over the warm rice and optionally serve with avocado slices or a side salad.
Can I add meat to this recipe?
Yes, you can feel free to add your favorite protein for a more filling option.
What temperature should the vegetables be sautéed at?
The vegetables should be sautéed over medium heat.
How long does the final bean sauce take to simmer?
The sauce should simmer for about 20 minutes to thicken before adding the beans, then another 15 minutes after.
Is there a specific way to stir the rice?
Yes, use a fork to gently lift the rice from the bottom to the top rather than mixing it vigorously.
How much olive oil is used for the rice?
1/4 cup of olive oil is stirred into the boiling water for the rice.
How much squash is needed?
The recipe calls for 1 3/4 lbs of calabaza or butternut squash.
What type of chili pepper should be used?
The recipe calls for 1/2 of a finely chopped chili pepper.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and a hearty family meal.
How much salt is used in the beans?
3/4 teaspoon of salt is added to the beans, or more to taste.