Arroz con habichuelas
Recipe Adjustments:
* Omit first two ingredients
* Use Pinto Beans
● Country of origin:
○ Puerto Rico
● Equipment needed:
○ Pot, spoon, knife for cutting vegetables, stove for cooking
● History of the dish and some information about who would have eaten it
Puerto Rican beans and rice recipe was a result of the colonial and imperial projects of Spain. Today, rice and beans are eaten throughout South America. Brazil is another country that eats a lot of beans and rice especially because Brazil is the world’s third largest producer of beans, and the largest consumer in the Americas. Citizens of all social classes were able to have this meal commonly for lunch everyday due to it being relatively affordable.
● Place of origin of each ingredient
○ Rice: Rice was introduced to Mexico and Brazil during the colonial era by the Spanish and the Portuguese. However, it has recently been discovered that the indigenous peoples of the Amazon had already cultivated a distant relative of Asian rice of the same genus Oryza some 4,000 years ago[1].
○ Pinto Beans: Pinto beans have their origins in Central and South America. Their exact origin is disputed; some believe they originated in the Andes regions of Ecuador and Peru, but others claim they are from Mexico. The use of the pinto bean was introduced throughout South America by indigenous trade routes. It was brought to Europe by Spanish colonists in the fifteenth century from the New World.
○ Onion: Many food historians believe onions originated in Central Asia, however other research suggests onions were first grown in Iran and West Pakistan[2].
○ Green Pepper: Peppers are native to Central and South America.
○ Garlic: Garlic comes from Central Asia, South Asia or southwestern Siberia. It is a very old crop and was brought to ancient China, Egypt and Europe by travelers. Later, Europeans including the Spanish, French and Portuguese brought it to the Americas.
○ Achiote: Achiote comes from the tropical district of the Americas, especially the Caribbean and Mexico. The Spanish transferred it from the Americas to Southeast Asia. It is now a regular food ingredient. These days it also grows in India and West Africa.
Bibliography
“Bell Pepper,” New World Encyclopedia, accessed 28 March 2020, https://www.newworldencyclopedia.org/entry/Bell_pepper
Cabanillas, Berta. Carmen Ginorio. Puerto Rican Dishes.
Easy Moro de Habichuelas. Digital Image. Chef Zee Cooks. December 1, 2017. https://www.chefzeecooks.com/easy-moro-de-habichuelas/.
“El frijol es de origen mexicano, no andino, según investigadores,” Expansión, 6 March 2012, https://expansion.mx/salud/2012/03/06/el-frijol-es-de-origen-mexicano-no-andino-segun-investigadores
“Garlic and History.” Gray Duck Garlic, http://greyduckgarlic.com/the-history-of-garlic.html
Hilbert, L., Neves, E.G., Pugliese, F. et al. “Evidence for mid-Holocene rice domestication in the Americas.” 2017, Nat Ecol Evol 1, 1693–1698.https://doi.org/10.1038/s41559-017-0322-4
“Onion History,” National Onion Association, Accessed 28 March 2020, https://www.onions-usa.org/all-about-onions/history-of-onions/
“Origen de los frijoles pintos,” EHow en español, 20 November 2017, https://www.ehowenespanol.com/origen-frijoles-pintos-hechos_144686/
Rodriguez, Hector. “What is Achiote?” The Spruce Eats, 16 Jan. 20, https://www.thespruceeats.com/what-is-achiote-or-annatto-2138265
[1] Hilbert, L. et al. “Evidence for mid-Holocene rice domestication in the Americas.”
[2] “Onion History,” National Onion Association.
Alyssa P, Joshua F, Sunnya A, Zachary M