Skip to Content

Puerto Rican Rice and Beans

Puerto Rican Rice and Beans WITH VIDEO – otherwise known as Habichuelas Guisadas (Stewed Beans) – are the most flavorful beans simmered in a tomato and sofrito based broth with potatoes and olives. Served over rice they are a meal unto themselves, or a classic staple with every Puerto Rican dinner!

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

Puerto Rican Rice and Beans (Habichuelas Guisadas)

Update: new photos added July 2017. VIDEO added August 2017 (scroll down).  Original recipe published December 2013.

I’ve mentioned before that I’m half Polish, half Mexican and I’ve shared recipes various from my cultural influences.

But this recipe says who I am and what I claim: I’m Puerto Rican!

I used to repeat that phrase proudly as a little girl when asked about my background.

(It was all the more humorous since I couldn’t pronounce my R’s when I was young.)

Fast forward a few years and I  realized I wasn’t actually Puerto Rican at all! 

What can I say? Little kids are a product of their environment and the many Puerto Rican friends and family I was surrounded by made a big impression on me…and so will this Puerto Rican Rice and Beans recipe!

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

This is my favorite Puerto Rican meal and so quick and easy to make.

I prefer pink or red beans, but you can also use kidney beans if you like.

The beans are simmered in a tomato and sofrito based broth.

The potatoes soak up all the vibrant flavors and the olives add a briny pop.

Instead of potatoes you can also use calabaza which is Caribbean pumpkin.

Served over rice to soak up all the sauce, this recipe can’t be beat. I could eat this everyday!

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

For some, it might be difficult to find sofrito, which is a vegetable purée that forms the base for most Puerto Rican recipes.

I’ve included some options below for finding or making your own sofrito, and I’ve included the brands I use for the other ingredients that may not be familiar.

Many grocery stores carry Goya brand these days so they shouldn’t be hard to find.

Check out my Puerto Rican Resources page for more information!

This is the pot (caldero) that I use for cooking.

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

P.S. These beans are amazing with tostones – crispy fried plantains!

UPDATE: here you can find a more detailed recipe on how to make sofrito.

Pin this to your Puerto Rican Recipes board!

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

 

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Easy recipe for authentic Puerto Rican style red beans and white rice!

Puerto Rican Rice and Beans (Habichuelas Guisadas)

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Puerto Rican Beans simmered in a flavorful broth of sofrito and tomato.

Ingredients

  • 1 tablespoon oil
  • 2 heaping tablespoons sofrito
  • 8 ounces tomato sauce
  • 2 cans (15-16 ounces) kidney, red or pink beans, drained and rinsed
  • 1 1/2 cups (12 ounces) water
  • 1 packet Sazón with Coriander and Annatto (Culantro and Achiote)
  • 1 packet ham flavor (I use Goya Jamón) (optional)
  • 1 teaspoon adobo (I use Goya)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Ground black pepper, to taste
  • 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
  • 1/2 pound potatoes, peeled and diced into large chunks
  • Cooked white rice, for serving

Instructions

  1. In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.
  2. Add tomato sauce, beans, water, sazón and ham packet. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor.
  3. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. Serve over hot rice.

Notes

If sofrito is not something you are familiar with, there are a few options. Sofrito is the base for many Puerto Rican dishes.

  1. See if a local Hispanic store sells it.
  2. Goya brand makes a prepared version that your regular grocery store may carry, but choose the green jar that says "Recaito" instead of “Sofrito.” If they only have the “Sofrito,” decrease the amount of tomato sauce in the recipe by about half.
  3. Make your own. If you cannot find all of the ingredients, use what you can and it will still turn out tasty!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 490mgCarbohydrates: 26gFiber: 3gSugar: 2gProtein: 10g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget


*see Puerto Rican Resources page for more information on products and ingredients.

This post contains affiliate links. This means that if you choose to make a purchase, I may receive a small percentage of the purchase price, with no extra cost to you. Thanks for helping support this website!


Puerto Rican Rice and Beans (Habichuelas Guisadas) with sofrito recipe | Kitchen Gidget

Puerto Rican Rice and Beans (Habichuelas Guisadas) | Kitchen Gidget

Puerto Rican Rice and Beans (Habichuelas Guisadas) with sofrito | Kitchen Gidget

Puerto Rican Beans (Habichuelas Guisadas). Easy recipe for authentic Puerto Rican style beans - the most popular recipe on the blog!

wilove

Monday 15th of January 2024

Huge snowstorm here and made this as a hearty meal for after shoveling. Used 2 russet potatoes and one can of Goya pink beans, no olives as I couldn't make it to the store. Sauted two heaping spoonfuls of minced garlic and sofrito in EVOO first. Served each bowl, over white rice, with half an avocado, diced. So good and many leftovers.

Maricela

Monday 15th of January 2024

Question, is 2 tablespoons right for the recipe? Approximately how many olives is that? Thank you kindly.

Rebekah

Wednesday 17th of January 2024

I'd say 6-8 olives. I love LOTS of olives in my beans so it's up to you.

Steve

Sunday 7th of January 2024

Great recipe!! Made this tonight. I did use a whole 15oz can of tomato sauce and 2 cups water. Added a little hot sauce too. Served with smoked chicken thighs and yellow rice. Super delicious.

tro

Sunday 7th of January 2024

I made this with a few changes. I saute'd chopped onions and green peppers with the sofrito. I used sweet potatoes instead of potatoes. Also I subbed in a can of garbanzo beans along with the pinto beans. I like them very much. Finally, I always add in a bay leaf...it just does magic.

Also, I added in a cup or two of chopped bacon ham. which I happend to have on hand.

Anthony

Thursday 7th of December 2023

This was delicious. Definitely added a little more water than it’s called for some extra sauce. It was perfect with the extra liquid

Anthony

Thursday 18th of January 2024

@Melissa, sorry for the late response. I did extra water and kept everything else the same. I may reduced the water a little more than I wanted to but thank god I had extra water so it left a good amount of sauce.

Melissa

Thursday 14th of December 2023

@Anthony, Did you just add extra water or extra tomato sauce also?

Skip to Recipe