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 Rice and Beans (Habichuelas Guisadas)
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
- In a medium caldero, sauté sofrito in oil 2-3 minutes over medium heat.
- 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.
- 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.
- See if a local Hispanic store sells it.
- 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.
- Make your own. If you cannot find all of the ingredients, use what you can and it will still turn out tasty!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount 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.
*see Puerto Rican Resources page for more information on products and ingredients.
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Chrissy Hill
Monday 7th of April 2025
Delicious! Followed exact recipe! Thank you!
Deborah Cory
Thursday 28th of November 2024
I made this recipe for the 1st. time for Thanksgiving diner for my family. I'm Puerto Rican by culture, wanted a piece of pumpkin for recipe & didn't use any cause the grocery didn't have. I used fresh garlic w/ spices in a pelon ( the way i learned in my parents home), No adobe- didn't have- and it was Very delicious. My family made + compliments...:)
Elaine
Tuesday 19th of November 2024
Can you tell me how you make your white rice please, mine never looks like yours :)
Deborah Cory
Thursday 28th of November 2024
@Elaine, My Aunt from Cuba taught me to heat water on stove top 1st. before adding rice works real good , always use twice amt. of water as rice- ie: 2 cups water for 1 cup rice. Rice cookers are convienent too.
Rebekah
Friday 22nd of November 2024
I have a cheap rice cooker (Aroma 6 Cup) and I usually use Calrose rice or Goya!
Ss
Friday 28th of June 2024
Hi
I have dry beans i cooked and they are thawed out as i had them in a large plastic chinese container i think 32oz
How can i use them in this recipe
Rebekah
Monday 28th of October 2024
You can use them just the same! Just add more or less liquid to get the thickness you want.
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.