puerto rican beans and rice recipe

Written BySheba G Updated On
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The Best puerto rican beans and rice recipe

I make this Puerto Rican beans and rice recipe at least twice a month, and it has become one of the few dinners nobody in my house complains about. My husband grew up eating rice and beans, so he is picky about them, and even he asks for this version. My kids spoon the beans over their rice and clean their plates without me having to remind them twice. It takes about an hour from start to finish, and most of that time the pot is doing the work on its own.

I love it because the ingredients are things I already keep in my pantry. Sofrito, garlic, cumin, oregano, tomato sauce, and dried or canned beans are all I need, plus a bay leaf and some olive oil. That means I can decide to make it on a Tuesday afternoon without a special trip to the store. It also feeds a crowd without costing much, which makes it a good choice for a birthday dinner, a holiday table, or a Sunday lunch when relatives show up. On a regular weeknight it works just as well, and the leftovers taste even better the next day.

The health side is the part I appreciate most as someone feeding a family. Beans bring protein and fiber to the meal, and rice supplies the energy my kids need after school and practice. I keep the salt moderate and let the cumin, oregano, and sofrito carry the flavor instead. Served with a simple salad or some sliced avocado, it makes a filling dinner that does not leave anyone hungry an hour later.

Puerto Rican Beans and Rice (Arroz con Habichuelas)

4.6 from 615 votes

Tender pink beans simmered with sofrito, tomato sauce, and sazón, served over fluffy white rice. This is the everyday Puerto Rican pairing that comes together in one pot on the stove with pantry staples.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Beans (Habichuelas Guisadas)

2 tablespoons olive oil
3 tablespoons sofrito
1/4 cup tomato sauce
1 teaspoon sazón seasoning with achiote
1/2 teaspoon dried oregano
1 bay leaf
2 (15-ounce) cans pink beans, undrained
1 cup water or low-sodium chicken broth
1 medium potato, peeled and cut into 1-inch cubes
8 pitted green olives, halved
1 teaspoon salt, or to taste

For the Rice (Arroz Blanco)

2 cups long-grain white rice
2 tablespoons olive oil
2 tablespoons sofrito
2 3/4 cups water
1 teaspoon salt

Optional Add-Ins

2 ounces smoked ham or pork, diced
1 tablespoon capers, drained
1/4 cup fresh cilantro, chopped

👨‍🍳Directions

1Rinse the rice in a fine-mesh strainer under cool running water until the water runs mostly clear, about 1 minute. Shake off the excess water and set the rice aside to drain.
2Heat 2 tablespoons of olive oil in a 3-quart heavy pot over medium heat. Add 3 tablespoons of sofrito and cook, stirring constantly, until it sizzles and smells fragrant, about 1 minute. If using ham, add it now and cook for 2 minutes, until the edges start to brown.
3Stir in the tomato sauce, sazón, and oregano. Cook for 2 minutes, until the mixture darkens slightly and thickens against the bottom of the pot.
4Add the beans with their liquid, the water, the potato, the olives, and the bay leaf. Stir once, bring to a simmer, then lower the heat to medium-low.
5Simmer uncovered for 18 to 20 minutes, until the potato is fork-tender and the broth coats the back of a spoon. Mash a few beans against the side of the pot to thicken the liquid, then stir them back in.
6Season the beans with salt to taste, remove the bay leaf, and keep the pot covered on the lowest heat while you cook the rice.
7Heat 2 tablespoons of olive oil in a wide 4-quart pot over medium heat. Add 2 tablespoons of sofrito and cook until fragrant, about 1 minute.
8Add the drained rice and 1 teaspoon of salt. Stir and toast the grains for 2 minutes, until they smell nutty and look glossy but have not browned.
9Pour in 2 3/4 cups of water and bring to a rolling boil over medium-high heat. Boil for 4 to 5 minutes, until the water level drops just below the surface of the rice and small craters appear.
10Reduce the heat to low, cover tightly, and cook for 15 minutes without lifting the lid. Turn off the heat and let the rice steam, still covered, for 10 minutes.
11Fluff the rice with a fork, spoon it onto plates, and ladle the beans and their sauce over the top. Scatter with cilantro if using and serve hot.

🔧Equipment

3-quart heavy pot or caldero
Wide 4-quart pot with a tight-fitting lid
Fine-mesh strainer
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 16g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 100g🥦Dietary Fiber: 9g🍬Sugars: 3g🥩Protein: 15g

📝Notes

Tips: If you keep a batch of homemade sofrito in the freezer, this dish moves even faster. For a thicker, more stew-like consistency, uncover the beans for the last 5 minutes of simmering. To use dried beans instead of canned, cook 1 pound of soaked pink beans until tender, then add them with 2 cups of their cooking liquid and simmer 25 minutes. Leftovers keep in the refrigerator for up to four days; reheat the beans with a splash of water so they do not dry out. For a meatless version, skip the optional ham and use vegetable broth in place of chicken broth.

Watch Video Of How Puerto Rican Beans and Rice (Arroz con Habichuelas) Works

This Puerto Rican beans and rice recipe is one I come back to constantly because it feeds a crowd without much fuss and everyone at the table finds something to love. It works just as well for a Tuesday dinner as it does for a family gathering, and it holds up beautifully when you need to make it ahead. If you try it once, I think it will earn a regular spot in your rotation too.

❓ Frequently Asked Questions About Puerto Rican Beans and Rice (Arroz con Habichuelas)

1. What kind of beans are best for Puerto Rican rice and beans?

Pink beans, pinto beans, or small red beans are the most common choices, and they all hold up well during a long simmer. Canned beans work fine when you’re short on time, but dried beans give a creamier texture and a richer pot of broth. If you use canned, rinse them well and add them later in the cooking process so they don’t turn to mush.

2. Do I need to soak the beans overnight?

It isn’t required, but it helps. An overnight soak softens the beans and shortens the cooking time by roughly 30 to 45 minutes. If you skip it, plan on a longer simmer and check the pot every so often, adding hot water as needed to keep the beans covered.

3. What gives Puerto Rican beans their distinct flavor?

The base is a sofrito of onion, garlic, bell pepper, and culantro or cilantro, cooked down in olive oil until fragrant. Tomato sauce, sazón, and a bay leaf go in next, and a small amount of diced potato or calabaza thickens the broth naturally. That combination of aromatics and seasoning is what separates this pot from a plain pot of beans.

4. How do I get the rice fluffy instead of sticky?

Rinse the rice until the water runs mostly clear, then toast it briefly in oil before adding liquid. Bring it to a boil, drop the heat to low, cover tightly, and leave the lid alone for about 20 minutes. Let it rest off the heat for another 10 minutes before fluffing with a fork.

5. Can I make this ahead of time or freeze it?

Yes on both counts. The beans taste even better the next day, so they’re a good candidate for making a day ahead and reheating gently on the stove. They freeze well for up to three months in an airtight container. Cook the rice fresh, though, since reheated rice tends to dry out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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