Vegetarian Frijoles Rojos con Arroz is a wonderful dish that I consider to be something old, something new, something borrowed and something blue. Hence the blue napkin in the photo above. I have taken an old familiar recipe and I decided to add a bit of a small spin on it today. Combining the traditional idea of Red Beans and Rice with a modern fusion of wild rice and leaving the fatty pork behind.
The Puerto Rican cuisine was something I was blessed to learn back in the late 90’s when I was dating a handsome guy born and raised in Yauco, Puerto Rico…The relationship didn’t last over 7 years. However, all the wonderful family recipes his mom shared with me have been going strong since 1998… We have a grand relationship, those recipes and I. Some date for money, some for love and, of course, there’s me in the equation … for the recipes.
I love Puerto Rican Cuisine, what’s not to love about that delicious comfort food? I can think of only two things a few calories and a bit of fat. These days I spend a little more time being concerned about what I eat. So I decided to give my Frijoles Rojos con Arroz recipe a bit of a make-over.
What did I do?
- Tossed the fatty pork idea out of the window- who needs meat all the time anyway? We have plenty of protein in those juicy beans we are about to make today.
- Opted out of the traditional long-grain rice – I used Valencia rice and long grain wild black rice in a ratio of 60/40
Does it break all the Traditional Rules…of course it does. Rules are meant to be broken in my kitchen. If I followed all the rules I’d be a cookie cutter version of a Recipe Blogger… Where’s the fun in that?
Vegetarian Frijoles Rojas con Arroz
- 1 pound of dried red beans sorted, soaked and rinsed
- 6 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 large red bell pepper diced
- 5-6 Aji dulce diced
- 1 medium onion diced
- 4 cloves of roasted garlic
- 1/4 of a cup finely chopped cilantro or Culantro
- 1/2 cup of tomato sauce, 4 ounces
- 8 Spanish Green Olives
- 1 tablespoon of dried oregano
- 1 teaspoon of ground toasted coriander seeds
- 2 whole bay leaves
- 1 envelope Sazon, Con Culantro y Achiote
- Kosher salt, to taste
- fresh ground pepper, to taste
- 1 cup of Valencia rice
- 3/4 of cup wild long grain rice
Before preparing dried beans, sort through them thoroughly to remove tiny debris.
Soaking the beans allows the dried beans to absorb water, which shortens cooking time. Soak most beans in three times their volume of cold water for six hours before cooking.
Discard the water you have soaked the beans in (add fresh water for cooking)
Place sorted, soaked and rinsed beans in a large pot that has a tight-fitting lid, with 6 cups of vegetable broth, turn the burner on medium heat, bring beans up to a boil and reduce heat to low. Simmer beans on low heat for about 60 minutes before adding kosher salt to beans.
Once 60 minutes has passed begin to sauté vegetables by adding 1 tablespoon of oil to a skillet or frying pan (make sure the oil is heated before adding vegetables) Add diced red bell pepper, diced Aji dulce , diced onion, 4 cloves of roasted garlic, and sauté vegetables for about 5 minutes or till softened.
Add vegetables and finely chopped cilantro to the pot of beans at this time along with 4 ounces of tomato sauce and 8 Spanish green olives. Season with oregano, ground toasted coriander seeds, 2 bay leaves, Season, Kosher salt and fresh ground pepper to taste.
Simmer beans on very low for about 1 hour or until completely tender and delicious.
How to cook the blended rice:
Add 2 and 1/2 cups of water to a pan with a pinch of kosher salt and a small amount of olive oil, bring to a full boil before adding all rice, let boil for 1-2 minutes before covering with a tight-fitting lid and reducing heat to very low. The rice should completely do cooking within 15-17 minutes. Remove lid and fork fluff after about 3-5 minutes.
Serve the rice and beans together and enjoy your Vegetarian Frijoles Rojas con Arroz
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.