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    You are in: Home / Recipes / Puerto Rican Beans and Rice(Habichuelas Rosadas) Recipe
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    Puerto Rican Beans and Rice(Habichuelas Rosadas)

    Average Rating:

    3 Total Reviews

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    • on November 24, 2007

      My husband and I loved this recipe! At the end it still hadn't thickened as much as we'd liked, so we just added a little corn starch and it turned out nicely. We didn't have any annatto seeds, so we replaced them with turmeric as the previous review had suggested. We definitely will be making this again. Thanks!

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    • on January 04, 2005

      This is nicely spiced. The butternut was very sweet and tender. I used my rice cooker for the rice. For the annatto seeds you can use tumeric. I did use annatto seeds. I added chopped celery to the sofrito mixture. I used one whole jalapeno diced, just the right amout of heat. I had to use parsley DH doesn`t like cilantro. But I did add a bunch to my own dish at serving. Very tasty!!!!!

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    • on September 21, 2011

      Really tasty and filling. DD (toddler) likes it a lot. I used butternut squash, turmeric instead of annatto seeds, unrefined extra virgin olive oil, orange bell pepper as that is what I had on hand, cayenne pepper powder to taste in place of the 1/2 chili pepper, extra garlic, a bit of extra cilantro leaves, I used mostly drained canned pink beans, sea salt, to taste, plus the rest of the ingredients. I cooked my rice differently using white Basmati rice & sea salt. Made for Veggie Swap 38 ~ September ~

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    Nutritional Facts for Puerto Rican Beans and Rice(Habichuelas Rosadas)

    Serving Size: 1 (401 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 468.1
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 964.8 mg
    Total Carbohydrate 73.2 g
    Dietary Fiber 5.5 g
    Sugars 2.4 g
    Protein 11.5 g

    The following items or measurements are not included:

    calabaza squash

    fresh cilantro leaves

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