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Chef Habel's Recipe for Red Rice with Beef Empanadas
Chef Habel Vargas’ culinary career at Willow Valley spans 13 years, from Breakfast Cook to Sous Chef and most recently, Chef at Manor North. Chef Habel is a quick study. He recently learned how to sculpt ice blocks into special carvings for special events and holiday buffets in the communities. His favorite recipe, Red Rice with Beef Empanadas, is a tribute to his Puerto Rican heritage.
Red Rice
Ingredients:
¼ cup chopped onions
½ cup chopped green and
red peppers
salt to taste
pepper to taste
½ cup kidney beans
½ pack Sa-son
2 cups white long-grain rice
4 cups water
Preparation: Sauté chopped onions, green peppers, red peppers, salt, pepper, kidney beans, and Sa-Son. Add rice when vegetables are tender. Then, add water and stir. Cook on low heat until rice is tender. Serves 10.
Empanadas
Ingredients:
½ lb. ground beef
salt to taste
pepper to taste
1 tsp. cumin
1 pack Sa-son
1-6 oz. can tomato sauce
¼ cup chopped onion
5 flour pockets
Preparation: Sauté ground meat with onions until brown. Drain fat. Add all the rest of the ingredients.
Add to pocket, fold over and pinch sides with fork. Pan fry until golden brown and serve over rice. Serves 10.