Puerto Rican Rice and Beans Arroz Con Habichuelas
Transport your taste buds to the vibrant Caribbean with this authentic Puerto Rican Rice and Beans (Arroz con Habichuelas) recipe. Bursting with bold flavors from sofrito, adobo seasoning, and cumin, this comforting dish combines tender red kidney beans simmered in a rich tomato sauce with fluffy, perfectly seasoned white rice. A sprinkle of fresh cilantro adds a fragrant, finishing touch to this traditional Puerto Rican staple, which is both hearty and satisfying. Whether served as a main course or a flavorful side dish, this recipe is easy to make, ready in under an hour, and customizable for vegetarians using vegetable broth. Perfect for busy weeknights or as part of a festive table, it’s a delicious way to bring the warmth of Puerto Rico into your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup sofrito (Puerto Rican cooking base)
- 2 cloves garlic, minced
- 1 teaspoon adobo seasoning
- 1 teaspoon ground cumin
- 8 ounces tomato sauce
- 15 ounces red kidney beans, drained and rinsed
- 1 cup chicken broth (or vegetable broth for vegetarian)
- 2 cups white rice, long grain
- 3 cups water
- 1 teaspoon salt
- 2 bay leaves
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a medium-sized pot over medium heat.
Add the sofrito and minced garlic to the pot and sauté for 2-3 minutes until fragrant.
Stir in the adobo seasoning and ground cumin, cooking for another minute to toast the spices.
Add the tomato sauce, red kidney beans, and chicken broth. Stir to combine and let simmer on low heat for about 10 minutes while preparing the rice.
In a separate large pot or saucepan, combine the white rice, water, salt, and bay leaves. Bring to a boil over high heat.
Once the rice reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 18-20 minutes, or until the rice is fully cooked and the water is absorbed.
Remove the bay leaves from the rice and fluff with a fork.
To serve, spoon the beans over the rice and optionally garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
1374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5136 mg | 223% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 14.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 340 mg | 26% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1900 mg | 40% | |
*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.
