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Main course · Caribbean

Dominican Locrio de Habichuelas (Red Bean and Pumpkin Rice)

35 min Serves 4 ~410 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

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Ingredients

  • 400 g tinned red kidney beans
  • 300 g pumpkin, peeled and cubed
  • 300 g long grain rice
  • 1 onion
  • 2 garlic cloves
  • 1 tbsp sofrito (shop-bought)

Nutrition (per serving)

Calories
410 kcal
Protein
13.7 g
Carbohydrate
81.6 g
of which sugars
5.6 g
Fat
1.7 g
of which saturates
0.4 g
Fibre
8.3 g
Salt
0.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the sliced onion, crushed garlic and sofrito in a little oil for 5 minutes until fragrant.

  2. 2

    Add the rinsed rice, pumpkin and kidney beans with 400ml water, and bring to the boil.

  3. 3

    Cover and simmer for 18-20 minutes until the rice and pumpkin are tender and the liquid is absorbed.

  4. 4

    Fluff with a fork.

  5. 5

    Serve hot.

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