Puerto Rican Red Beans and Rice

Adapted from Delicious Living Magazine

This is a hearty, delicious vegetarian entrée. You can also add shredded chicken for a meat-lover’s version. 

Red Beans and Rice

Prep Time

25 minutes

Cook Time

25 minutes

Yield

4 Servings

Ingredients

2 tablespoons grapeseed oil
1 onion, yellow (chopped)
2 cloves garlic (minced)
1 pepper, Anaheim (chopped, leave seeds in)
1 tomato (diced)
1 teaspoon oregano, dried
2 tablespoons cilantro (chopped)
2 cups beans, kidney (cooked, other varieties: Jacob's Cattle, Tiger's Eye, or King of the Early)
1⁄4 pound squash, butternut (peeled and seeded, cut into 2" x 2" cubes)
8 ounces tomato sauce
1 cup water
3 cups rice (cooked, either brown or white)
  avocado (sliced, for garnish)
  cheese, cotija (for garnish)

Instructions

Heat one tablespoon of oil in a saucepan over medium-high heat. Add onion, garlic, peppers and tomato. Sauté until the mixture softens and begins to caramelize, about 20 minutes. Reduce heat to medium and add the oregano, cilantro, beans and squash. Sauté for 2 minutes. Add tomato sauce and enough water to cover. Add salt and pepper, to taste. Simmer covered for 25 minutes. In a large frying pan, heat the remaining tablespoon of oil. Add the bean mixture and rice and cook until the rice absorbs the liquid, about 5 minutes. Add cilantro. Garnish with avocado and cortijo and serve.