Puerto Rican Rice and Beans Pink Beans
Bring the vibrant flavors of the Caribbean to your table with this Puerto Rican Rice and Beans recipe made with tender pink beans. This comforting dish combines fluffy long-grain white rice and perfectly seasoned beans simmered in a rich, aromatic sauce featuring sofrito, tomato sauce, and a medley of spices like cumin, oregano, and adobo. A sauté of fresh garlic, onions, and green bell peppers creates a fragrant base, while a finishing touch of fresh cilantro adds brightness. Ready in just under an hour, this one-pot meal is a delicious, plant-based option that’s hearty enough to stand alone or serve as a flavorful side dish. Perfect for weeknight dinners or gatherings, this Puerto Rican classic will have everyone coming back for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Long-grain white rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 cups Pink beans (canned, drained and rinsed)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 1 medium Green bell pepper (diced)
- 3 cloves Garlic cloves (minced)
- 1 cup Sofrito (store-bought or homemade)
- 8 ounces Tomato sauce
- 1 cup Water
- 1 teaspoon Ground cumin
- 1 teaspoon Ground oregano
- 1 leaf Bay leaf
- 1 teaspoon Adobo seasoning
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside.
In a medium pot, bring 3 cups of water to a boil. Add 2 tablespoons of vegetable oil, 1 teaspoon of salt, and the rinsed rice. Stir once, reduce heat to low, cover, and let cook for 18-20 minutes. Remove from heat and fluff with a fork before serving.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the sofrito and cook for an additional 2 minutes to bring out its flavors.
Add the tomato sauce, 1 cup of water, ground cumin, ground oregano, bay leaf, and adobo seasoning. Stir to combine and bring to a gentle simmer.
Add the pink beans to the saucepan. Stir well and let the beans simmer in the sauce for 15 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with additional salt or adobo if needed. If the sauce becomes too thick, you can add a bit more water until the desired consistency is reached.
Remove the bay leaf and stir in the chopped fresh cilantro just before serving.
Serve the pink beans over the cooked white rice and enjoy!
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 26.9 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2324 mg | 49% | |
*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.
