Puerto Rican Beans and Rice
Savor the vibrant flavors of Puerto Rican cuisine with this hearty Puerto Rican Beans and Rice recipe! Combining tender kidney beans stewed in a rich tomato-based sauce, aromatic sofrito, and savory spices like adobo, cumin, and smoked paprika, this dish delivers a burst of Caribbean taste in every bite. With optional green olives for a tangy kick and a drizzle of chicken or vegetable broth for depth, this comforting recipe comes together in under 45 minutes. Perfectly served over fluffy white rice and topped with fresh cilantro, it’s a delicious, gluten-free, and budget-friendly meal that’s ideal for family dinners or meal prep. Dive into this classic Latin American favorite and experience a taste of Puerto Rico at home!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 piece small onion, diced
- 1 piece green bell pepper, diced
- 3 pieces garlic cloves, minced
- 0.25 cup sofrito (Puerto Rican cooking base)
- 1 cup tomato sauce
- 1 teaspoon adobo seasoning
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 2 cups cooked red kidney beans (or pinto beans), drained and rinsed
- 1 cup chicken or vegetable broth
- 0.25 cup pitted green olives (optional)
- 1 piece bay leaf
- 4 cups cooked white rice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a medium-sized pot over medium heat.
Add the diced onion and green bell pepper, and sauté for 3-5 minutes, or until the vegetables are softened.
Stir in the minced garlic and sofrito, and cook for an additional minute until fragrant.
Add the tomato sauce, adobo seasoning, ground cumin, dried oregano, and smoked paprika. Stir well to combine.
Mix in the kidney beans, chicken or vegetable broth, green olives (if using), and the bay leaf. Bring the mixture to a gentle simmer.
Lower the heat to medium-low and let the beans stew for 20 minutes, stirring occasionally, allowing the flavors to meld together.
Taste and adjust seasoning with more adobo, salt, or pepper if needed.
Remove the bay leaf before serving.
Serve the stewed beans over a bed of fluffy cooked white rice, and garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4189 mg | 182% | |
| Total Carbohydrate | 299.1 g | 109% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 16.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2405 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
