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Source: Pixabay: outsideclick

Simple Rice with beans

Arroz con habichuelas is a staple dish I learned from my abuelita and is one of the most spectacular dishes I have ever prepared. The softness of the beans combined with the deep flavor of the seasoned rice creates a symphony of flavors in your mouth. Here's how to recreate this culinary treasure.

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Ingredients

number of servings
4
  • 1 can Bean Added to
  • 2 mugs Of water Added to
  • 2 cdas of olive oil Added to
  • 1 small onion, chopped Added to
  • 1 green bell pepper, chopped Added to
  • 12 mug Diced tomato Added to
  • 1 sheet Laurel Added to
  • 14 cdta oregano Added to
  • salt and pepper to taste Added to
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Directions

90 min.
1. Step

Heat the olive oil in a large skillet over medium heat, then add the onion, garlic and bell bell pepper. Try not to burn the garlic; the goal is for it to soften and release its aroma without browning too much, this will add a pleasant flavor to the recipe.

2. Step

Add the diced tomato, bay leaf, oregano, salt and pepper. The bay leaf and oregano really work wonders here, enhancing the flavors and aroma of the dish.

3. Step

Add the beans and stir well, cook until soft. Depending on the beans, this may take about 15-20 minutes.

4. Step

While the beans are softening, you can start with the rice. In a medium saucepan, add the rice and water. The proportion should always be twice as much water as rice.

5. Step

Cook the rice over high heat until the water is almost completely evaporated, then reduce the heat to low, cover the pot and let the rice simmer for 15-20 minutes.

6. Step

Once the rice is ready, add the seasoned beans and mix well. The combination of rice and beans is not only tasty, but also visually appealing.

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