puerto rican rice beans recipe

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The Best puerto rican rice beans recipe

Rice and beans is the meal I make when I want everyone at the table to be happy without spending my whole evening in the kitchen. It comes together in one pot with ingredients I almost always have on hand, and the flavor is deep enough that it tastes like it took much longer than it does. My kids ask for it by name, which says a lot considering one of them claims to hate beans.

I usually make a big batch on Sunday and we eat off it for days. It works as a side next to roast chicken or pork, and it works as the main event with a fried egg on top or a scoop of avocado. On nights when practice runs late or someone has friends over, I can reheat it and nobody feels like they got leftovers. It also holds up well at potlucks and holiday tables, so I bring it to gatherings when I need something reliable that travels.

There is real substance to this dish, too. Rice and beans together give you plant protein and fiber, and the combination keeps everyone full longer than a plate of plain rice would. I like that I can feed my family something filling and affordable that does not rely on a lot of processed ingredients. It is simple food that earns its place in our weekly rotation.

Puerto Rican Rice and Beans (Arroz con Habichuelas)

4.6 from 1288 votes

A home-style Puerto Rican classic of medium-grain rice simmered with pink beans in a sofrito and tomato sauce base until every grain turns a deep golden red. It cooks in one pot, uses pantry staples, and pairs with just about anything on the table.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Sofrito Base

2 tbsp sofrito
1 tbsp olive oil
1/2 cup diced smoked ham (optional)
1/2 cup diced yellow onion
3 cloves garlic, minced
3 tbsp tomato sauce
1 packet Sazón with achiote (about 1 tsp)
1 tsp adobo seasoning
1/2 tsp dried oregano
1 bay leaf

For the Rice and Beans

2 cups medium-grain white rice, rinsed and drained
1 can (15 oz) pink beans, pinto beans, or red kidney beans, drained
2 1/4 cups water or low-sodium chicken broth
1/2 tsp salt, plus more to taste
1/4 cup sliced pimiento-stuffed olives

For Serving

1 tbsp chopped fresh cilantro
1 ripe avocado, sliced
2 cups shredded or pulled pork, chicken, or roasted vegetables (optional)

👨‍🍳Directions

1Measure the rice into a colander and rinse under cool running water until the water runs mostly clear, about one minute. Drain well and set aside.
2Warm the olive oil in a caldero or heavy pot over medium heat. Add the diced ham, if using, and cook for three to four minutes, stirring, until the edges start to brown and some fat renders out.
3Add the sofrito and diced onion. Sauté for four to five minutes, until the onion turns translucent and the sofrito smells fragrant and has darkened slightly.
4Stir in the garlic, oregano, Sazón, and adobo. Cook for 30 seconds, just until the garlic is mellow but not browned.
5Pour in the tomato sauce and let it fry in the oil for about two minutes, until it thickens and turns a deeper red. Add the drained beans, olives, and bay leaf, then stir to coat everything in the base.
6Add the water and half a teaspoon of salt. Bring to a gentle boil, then lower the heat and simmer uncovered for five minutes so the broth picks up the flavor of the beans.
7Stir in the drained rice and spread it into an even layer. Taste the liquid and add a pinch more salt if needed; it should taste slightly seasoned before the rice absorbs it.
8Bring the pot back to a boil, then reduce the heat to low, cover, and cook for 20 minutes without stirring. Resist lifting the lid, since the steam is doing the work.
9Check the rice at the 20-minute mark. The liquid should be absorbed and small steam holes should have formed on the surface. If the rice still looks wet, cover and cook five more minutes.
10Turn off the heat and let the pot rest, covered, for five minutes. Fluff the rice and beans with a fork, fold in the chopped cilantro, and serve hot with avocado and your choice of protein.

🔧Equipment

Caldero or heavy-bottomed pot with a tight-fitting lid
Wooden spoon
Measuring cups and spoons
Colander
Small bowl
Fork for fluffing

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 1.5g❤️Cholesterol: 5mg🧂Sodium: 780mg🌾Total Carbs: 62g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 10g

📝Notes

Tips: Rinse the rice until the water runs mostly clear so the finished dish stays fluffy instead of gummy. Use low-sodium broth and taste before adding extra salt, since Sazón and adobo already carry a good amount. If you have dried beans on hand, replace the canned beans with 2 cups of cooked beans plus 1/2 cup of their cooking liquid. Leftovers keep in the refrigerator for up to four days; reheat with a splash of water or broth, covered, over low heat so the rice steams back to life. Nutrition figures are estimates per serving and will vary with the beans, broth, and optional ham you use.

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

This Puerto Rican rice and beans recipe is one I come back to whenever I need something reliable for a family gathering, and it never disappoints. It feeds a crowd without stretching the budget and the flavors are mild enough for kids while still interesting for adults. Serve it at a holiday dinner, a weekend cookout, or a regular Tuesday night, and it fits right in every time.

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

1. Can I use canned beans instead of dried ones?

Yes, and it cuts the cooking time down to about half an hour. Use two 15-ounce cans of pink or red beans, drain and rinse them, then add them once the sofrito and seasonings have simmered together for a few minutes. Let the beans cook in the sauce for 10 to 15 minutes so they soak up flavor, and mash a small handful against the side of the pot to thicken the liquid.

2. What is sofrito, and what can I use if I don’t have any?

Sofrito is the seasoned base that gives Puerto Rican beans their character, typically a blend of green peppers, onion, garlic, cilantro, ají dulce, and oregano. If you don’t have a batch on hand, finely chop half an onion and half a green bell pepper, mince three or four garlic cloves, and stir in a spoonful of chopped cilantro with a pinch of oregano. Sauté that mixture in olive oil until soft and fragrant, and you have a workable stand-in.

3. Why did my rice come out mushy or still crunchy in the middle?

Rice problems almost always come down to liquid ratio and heat management. For medium- or long-grain rice, use about 1¾ to 2 cups of liquid per cup of rice, bring it to a rolling boil, then drop the heat to the lowest setting, cover tightly, and leave it alone for 20 minutes. Resist stirring while it cooks, since that releases starch and turns the grains gluey, and let the pot sit off the heat for 10 minutes before fluffing with a fork.

4. Can I make this ahead of time or freeze the leftovers?

Both work well. Store the beans and rice separately in the refrigerator for three to four days, since the rice stays firmer and absorbs less sauce that way. The beans freeze nicely for up to three months in a sealed container; thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth or water to loosen the sauce.

5. How do I make it without ham or salt pork?

Skip the cured pork and build flavor from the sofrito instead. Use olive oil or annatto oil as your fat, cook the sofrito a little longer until it darkens, and add a pinch of smoked paprika or a small piece of roasted pepper for depth. A bay leaf, a spoonful of tomato sauce, and a final drizzle of good olive oil will carry the dish without any meat at all.

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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