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)
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!
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!
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.
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 Beans simmered in a flavorful broth of sofrito and tomato. If sofrito is not something you are familiar with, there are a few options. Sofrito is the base for many Puerto Rican dishes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Puerto Rican Rice and Beans (Habichuelas Guisadas)
Ingredients
Instructions
Notes
Recommended Products
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
*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!
Jaime
Thursday 24th of December 2020
Howdy! Mrs. Rebbekah: Out of curiosity I searched for arroz con dulce recipes and ran into your blog. I had a good laugh reading that you are a Midwestern girl. Want to go real old school? Grate a green plantain, add a little salt to the plantain dough, make balls about 1 inch in diameter and drop them in the beans along the potatoes and pumpkin. The plantain balls turn into something akin to boiled bread. BTW, fresh pumpkin gives the guisado it's sweetness and color. Merry Christmas from a coqui in Texas.
Muriel Allen
Wednesday 16th of December 2020
My husband's Mom's side of the family is Puerto Rican and loves this dish. His mom and grandpa make it by memory and don't really have a written recipe, so this has become my go-to. Thanks!
Eunice Marie Perez
Saturday 12th of December 2020
Can I just double the ingredients to make twice the amount ? Would the time double too ?
Rebekah
Saturday 12th of December 2020
Double ingredients, no need to double the time.
TRACEY ZITZELMAN
Tuesday 20th of October 2020
Loved the recipe. Delicious!!! My husband requested it to have some sausage, so today, I added slices of andouille sausage. I made sofrito by combining fresh cilantro, garlic, mild peppers and onions in the blender. I put the mixture in an ice cube tray then popped into freezer bag. Handy when I need them. Thank you!!!!
Jason
Friday 9th of October 2020
Hi. This looks amazing! As far as the rice is concerned I dont see any instructions on that aspect of this dish. Obviously the beans are the main event but is there anything special done for the rice or should it just be plain white rice?
Rebekah
Friday 9th of October 2020
White rice, or you can serve with Arroz con Gandules