Puerto Rican Rice and Beans
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Arroz con habichuelas or rice and beans is a Puerto Rican food staple. Habichuelas guisadas (stewed beans) is traditionally made with pink beans or red kidney beans, I would suggest trying this recipe out both ways as they are equally delicious. This is my family’s recipe for authentic arroz con habichuelas. Everybody who tries these beans goes nuts for the taste. Even better, it’s a simple recipe that requires minimal ingredients.
Arroz con Habichuelas de Puerto Rico
Puerto Rican rice and beans can refer to two different dishes. It can be for Puerto Rican rice with beans in which the rice has a yellow coloring with beans intermixed. Or this term can reference the dish outlined here which is habichuelas guisadas with white rice. In my home, arroz con habichuelas can be either of these.
check out my puerto rican sofrito recipe!
Puerto Rican Rice and Beans Recipe
Ingredients
- 1 15.5 oz can of pink beans or red kidney beans
- 2 Tbsp of cooking ham (or sausage/bacon of your choice)
- 1/2 cup tomato sauce
- 1 tsp Loisa Organic Sazon
- 1/2 tsp Loisa Adobo Powder
- 4 Tbsp sofrito or Loisa Sofrito
- 2 cups of water
- 1/4 tsp kosher salt
- 1 dried bay leaf
- 1/4 tsp dried oregano leaves
- 1 yellow potato
- 6-8 olives sliced
- 1 Tbsp olive oil
- 1 cup of rice (short grain is ideal)
Directions
- Start by heating up your sauce pan to medium heat. Chop your cooking ham or sausage of your choice.
- Once the pan is hot, add in the ham and saute for a few minutes until slightly brown
- Add your sofrito and saute for another 3 minutes
- Dice your potato and add it into the pan. Saute for 2-3 minutes
- Open your can of beans, drain the excess liquid. Add the entire can into the pan and mix.
- Add in a pinch of kosher salt and fresh cracked pepper. Then add 1/2 cup of tomato sauce followed up by 2 cups of water.
- Add your Adobo and Sazon seasoning along with 1 dried bay leaf and the oregano leaves
- Slice your olives and add to the pan
- Bring to a simmer, and cook uncovered for 20-30 minutes.
- The beans are ready when your sauce starts to coat the back of the spoon.