puerto rico rice and beans recipe

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

Puerto Rican Rice and Beans

4.9 from 582 votes

A classic comfort dish featuring savory rice and tender kidney beans simmered in a flavorful sofrito sauce. This recipe is simple to make and perfect for a hearty weeknight dinner.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Rice

2 cups long grain white rice
4 cups water
1 tablespoon olive oil
1 teaspoon salt

For the Beans

2 tablespoons olive oil
1/2 cup sofrito
1 small onion, diced
3 cloves garlic, minced
1 (15 oz) can tomato sauce
2 (15 oz) cans kidney beans, drained and rinsed
1 teaspoon adobo seasoning
1 teaspoon dried oregano
1/2 teaspoon cumin
1 bay leaf
Salt and pepper to taste

👨‍🍳Directions

1Rinse the rice under cold water until the water runs clear. In a large pot, heat 1 tablespoon olive oil over medium heat. Add the rice and stir for 1 minute. Add 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.
2While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sofrito, onion, and garlic. Cook for 2-3 minutes until the onion is soft.
3Stir in the tomato sauce, kidney beans, adobo seasoning, oregano, cumin, and bay leaf. Add 1/2 cup of water. Bring to a simmer, then reduce heat to low. Cook for 15 minutes, stirring occasionally. Season with salt and pepper to taste. Remove the bay leaf before serving.
4Serve the beans over the rice. Enjoy hot.

🔧Equipment

Large pot with lid
Large skillet or saute pan
Wooden spoon
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 67g🥦Dietary Fiber: 8g🍬Sugars: 4g🥩Protein: 12g

📝Notes

Tips: You can use canned sofrito to save time. For a thicker bean sauce, mash a few of the beans before adding them to the pan. This dish is even better the next day as the flavors meld.

Watch Video Of How Puerto Rican Rice and Beans Works

This Puerto Rican rice and beans recipe is a simple, satisfying, and healthy meal that always works for any occasion. It is a go to in my kitchen for family dinners or potlucks because everyone loves it. I hope you enjoy making it for your family as much as I do.

❓ Frequently Asked Questions About Puerto Rican Rice and Beans

1. What is sofrito and where can I find it?

Sofrito is a blend of onions, garlic, peppers, and herbs used as a base in many Puerto Rican dishes. You can usually find it in the international or produce section of most grocery stores. You can also make it at home by blending together onions, garlic, green bell peppers, cilantro, and recao.

2. Can I use a different type of bean?

Yes, you can substitute pink beans or pinto beans for kidney beans. The cooking time will be the same. Just make sure to drain and rinse them well.

3. How do I store leftovers?

Store the rice and beans separately in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to keep them moist.

4. Can I make this dish vegan?

Yes, this recipe is naturally vegan as written. It does not contain any animal products. Just be sure to use a vegan adobo seasoning if you are concerned about additives.

5. Is this recipe spicy?

No, this recipe is not spicy. It is savory and flavorful from the sofrito and seasonings. If you want some heat, you can add a diced jalapeno or a pinch of red pepper flakes when cooking the beans.

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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