Puerto Rican Rice And Beans (Arroz Con Habichuelas)

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 pot full
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
  • Add the pinto beans and cook 20 minutes more.
  • Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.
  • While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.
  • Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.
  • Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.
  • Lower the heat and simmer 15 minutes.
  • After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.
  • Add the cooked rice and beans to the pepper-tomato mixture in the skillet.
  • Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.
  • To serve: Spoon into bowls and garnish with the remaining cilantro.
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