Puerto Rican-style Rice and Beans from Lighter, Quicker, Better: Cooking for the Way We Eat Today by

Name: Puerto Rican-style Rice and Beans from Lighter, Quicker, Better: Cooking for the Way We Eat Today by
Ingredients: 2 cups chopped onion; 1 tablespoon minced garlic; 1 pound dried red kidney beans; 1½ tablespoons olive oil; ¼ cup finely chopped carrot; ½ cup chopped onion; 2 teaspoons olive oil; 2 cups long-grain rice; ½ cup green bell pepper, cut into ¼-inch dice; ½ cup red onion, cut into ¼-inch dice; 1 garlic clove, minced; ¼ cup finely chopped celery; 4 cups Chicken Broth or unsalted canned broth, fat skimmed, or 2 cups each broth and water; Hot pepper sauce; Salt; 1 piece 2-inch cinnamon stick; 1 bay leaf

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Adapted from a friend’s authentic recipe. Pink beans are a staple of Puerto Rican cooking, although the cooking of that island extends far beyond such basic fare. For a good introduction, have a...

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Ingredients

2 cups chopped onion
1 tablespoon minced garlic
1 pound dried red kidney beans
1½ tablespoons olive oil
¼ cup finely chopped carrot
½ cup chopped onion
2 teaspoons olive oil
2 cups long-grain rice
½ cup green bell pepper, cut into ¼-inch dice
½ cup red onion, cut into ¼-inch dice
1 garlic clove, minced
¼ cup finely chopped celery
4 cups Chicken Broth or unsalted canned broth, fat skimmed, or 2 cups each broth and water
Hot pepper sauce
Salt
1 piece 2-inch cinnamon stick
1 bay leaf