Puerto Rican Red Beans and Rice
Transport your taste buds to the Caribbean with this hearty and flavorful Puerto Rican Red Beans and Rice recipe! A true staple of Puerto Rican cuisine, this dish combines tender red kidney beans simmered in a rich, aromatic sofrito-based sauce with perfectly cooked white rice. Infused with bold seasonings like adobo, oregano, and cumin, and enhanced by the vibrant flavors of garlic, bell pepper, and cilantro, this recipe delivers comfort and authenticity in every bite. Whether you're serving it as a satisfying side or a standalone meal, this dish is both easy to make and irresistibly delicious. Perfect for busy weeknights or festive gatherings, this classic Puerto Rican recipe is a must-try for anyone craving a taste of the tropics.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 pieces garlic cloves, minced
- 1 cup sofrito (store-bought or homemade)
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 teaspoons adobo seasoning
- 1 piece bay leaf
- 2 15-ounce cans red kidney beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1.5 cups white rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and green bell pepper to the pan, and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sofrito, tomato sauce, dried oregano, ground cumin, adobo seasoning, and bay leaf. Stir well to combine and allow the mixture to cook for 2-3 minutes to release its flavors.
Add the drained and rinsed red kidney beans and stir to coat them in the sauce.
Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
While the beans are simmering, prepare the rice. In a medium pot, combine the white rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until the rice is tender and the water is fully absorbed.
Once the beans are tender and the sauce has thickened slightly, remove the bay leaf and taste for seasoning. Adjust as needed with additional salt or adobo seasoning.
Fluff the cooked rice with a fork and serve it alongside the red beans.
Garnish with freshly chopped cilantro and serve hot.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7635 mg | 332% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 24.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3442 mg | 73% | |
*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.
