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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.

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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

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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