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orinoco red beans and rice


listed as one of the top ten dishes from south america in "food and wine" site. here is what is stated: "this is a great all-purpose side dish for meat, poultry or seafood stews. the fresh, mild, lantern-shaped ají dulce chile peppers used here are widely available at latin markets, where they are often labeled ají cachucha. (italian frying peppers can be substituted.) in the orinoco river valley of venezuela, chopped ají dulce chiles are frequently sautéed with scallions, leeks and celery to form the flavoring base for a variety of dishes."


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  • Carbohydrates: 395.6
  • Fats: 18.0
  • Dietary Fiber: 27.0
  • Minerals: 7.0
  • Proteins: 18.0
  • Vitamins: 16.0
  • Water: 21.0


  1. In a very large
  2. Deep skillet
  3. Heat the olive oil
  4. Add the chopped bacon and cook over moderate heat
  5. Stirring
  6. Until golden brown
  7. Add the garlic and cook
  8. Stirring
  9. Until golden
  10. Add the onion
  11. Bell pepper
  12. Chile peppers
  13. Scallions
  14. Leek
  15. Celery
  16. Chopped cilantro and parsley and cook
  17. Stirring frequently
  18. Until the vegetables soften
  19. About 5 minutes
  20. Add the beans and cook
  21. Stirring gently
  22. For 2 minutes
  23. Add the rice
  24. Water
  25. Cilantro sprigs and 2 teaspoons of salt and bring to a boil
  26. Reduce the heat to moderately low and simmer until the liquid is almost completely absorbed
  27. About 6 minutes
  28. Fluff the rice with a fork
  29. Reduce the heat to very low
  30. Cover and cook until the rice is firm-tender
  31. About 25 minutes
  32. Fluff the rice
  33. Season with salt and serve

Step 10

Total Time in Minute 70

Ingredients Count 15

cooking orinoco red beans and rice

See More Relate Photo


Olive oil


Garlic cloves


Red bell pepper

Chili peppers



Celery rib


Flat leaf parsley

Red kidney beans

Long-grain rice


Kosher salt

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