Description
A traditional Puerto Rican arroz con habichuelas made with sofrito, sazón, and perfectly simmered beans served alongside fluffy medium-grain rice.
Ingredients
Scale
- 2 tbsp olive oil
- 0.5 cup sofrito
- 0.5 onion (diced)
- 0.5 green bell pepper (diced)
- 3 cloves garlic (minced)
- 1 packet sazón con culantro y achiote
- 1.5 tsp adobo seasoning
- 0.5 cup tomato sauce
- 1 can pink beans (drained and rinsed)
- 1 cup broth or water
- 1–2 bay leaves
- 2 cups medium-grain rice (rinsed)
- 2 tbsp oil
- 1 tsp salt
- 2.5 cups water
Instructions
- Heat olive oil in a pot and sauté sofrito, onions, peppers, and garlic until fragrant.
- Stir in sazón, adobo, and tomato sauce.
- Add beans, broth, and bay leaves, then simmer 20–25 minutes.
- Rinse rice until water runs clearer.
- Heat oil in a caldero, add rice and salt, stirring to coat.
- Add water, bring to a boil, then reduce heat and cover for 18–20 minutes.
- Fluff rice and serve with beans.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Puerto Rican rice and beans, arroz con habichuelas, traditional Puerto Rican recipe