Name: Puerto Rican Rice and Beans
Ingredients: 4 c Water; 8 oz Smoked ham hock; 1 c Dried pinto beans; 1 c Uncooked long grain white rice; 1 ts Olive oil with a dash of sesame oil; 1/2 Onion; peeled and diced; 2 Cloves garlic; peeled, smashed and chopped; 1 lg Red bell pepper; cored, seeded and diced; 2 Jalapeno peppers; seeded and diced; 1 tb Fresh chopped oregano; 1 cn (15-oz) peeled Plum tomatoes; drained and juice reserved; 1/2 ts Salt; 1/2 ts Ground peppercorns; 3 tb Fresh chopped cilantro; 2 tb Capers

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Puerto Rican	Vegetable	4	Servings

INGREDIENTS

4	c	Water
8	oz	Smoked ham hock
1	c	Dried pinto beans
1	c	Uncooked long grain white rice
1	ts	Olive oil with a dash of sesame oil
1/2		Onion; peeled and diced
2		Cloves garlic; peeled, smashed and chopped
1	lg	Red bell pepper; cored, seeded and diced
2		Jalapeno peppers; seeded and diced
1	tb	Fresh chopped oregano
1	cn	(15-oz) peeled Plum tomatoes; drained and juice reserved
1/2	ts	Salt
1/2	ts	Ground peppercorns
3	tb	Fresh chopped cilantro
2	tb	Capers

INSTRUCTIONS

Puerto Rican Rice and Beans (Arroz Con Habichuelas)
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 c 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 tablespoons of the cilantro, the capers and the remaining salt and
pepper.
To serve: Spoon into bowls and garnish with the remaining cilantro.
Nutritional information: Per serving (recipe makes four servings): Calories
311, Fat 4 gm, Sat. Fat 1 gm, Calories from fat 12%, Cholesterol 6 gm,
Sodium
110    mg, Fiber 7 gm.
My personal notes: The recipe is very flexible in the type of chiles used.
I usually blend a couple of types for complexity. The dish is also great
for splashing on your favorite hot sauce too. I also usually add beer
instead of water when things are looking a bit too dry. It also can be fun
to mix in a few different types of beans, like black beans and pintos. It
isn't a requirement to use a pressure cooker, but it is fast and the flavor
from the ham hock to the beans is greater.
(From the First Bay Area Chile Heads HotLuck)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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