Puerto Rican Beans and Rice Habichuelas Rosadas
Transport your taste buds to the heart of the Caribbean with this vibrant and comforting Puerto Rican Beans and Rice (Habichuelas Rosadas) recipe. Featuring tender pink beans simmered in a rich, savory sauce of sofrito, tomato, and traditional spices like sazón and adobo, this dish is a celebration of Puerto Rican home cooking. Diced potatoes and optional green olives add layers of texture and flavor, while fluffy long-grain white rice serves as the perfect base to soak up every delicious bite. Ready in just under 45 minutes, this one-pot treasure is ideal for busy weeknights or as a satisfying side dish for a festive gathering. Garnish with fresh cilantro or a squeeze of lime for an irresistible tropical flair.
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Recipe Information
Ingredients
- 2 cups pink beans (canned or cooked from scratch)
- 2 cups long-grain white rice
- 4 cups water
- 1 cup sofrito
- 1 cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 1 packet sazón (with annatto)
- 1 piece bay leaf
- 1 medium potato (peeled and diced)
- 1 tablespoon green olives (pimento-stuffed, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the white rice thoroughly under cold water until the water runs clear. Combine the rice with 4 cups of water in a medium-sized pot and add a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 18-20 minutes, or until tender and the water is fully absorbed. Fluff with a fork and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat. Add the sofrito and sauté for 2-3 minutes until fragrant.
Stir in the tomato sauce, adobo seasoning, cumin, and the sazón packet. Mix well and let the mixture simmer for another 2 minutes.
Add the pink beans (along with their liquid if from a can), diced potato, bay leaf, and 1 cup of water. Stir to combine. If using green olives, add them at this stage.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes are fork-tender and the sauce has thickened.
Season the beans with salt and black pepper to taste. Remove the bay leaf before serving.
Serve the beans hot over a bed of the cooked white rice. Optionally, garnish with chopped cilantro or a squeeze of lime for extra flavor.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 6.0 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 817 mg | 17% | |
*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.
