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)
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 ½ 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)
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- Ground black pepper, to taste
- 2 tablespoons Manzanilla or Spanish pimento-stuffed olives
- ½ 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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Hi!! I've made this many times and its a winner!! But I'm making a big batch for a party so ....Will this work in a slow cooker?? If so I will probably triple the recipe ....but how long on low or high do you think would be good?
Good question! The potatoes are the only ingredient that needs to be cooked so I'd say about 4 hours on High, maybe even as little as 2...and 6 hours on Low.
I don’t have any potatoes or any substitutes for potatoes will it still come out fine?
Yes, you can make it without. The juice might not be as thick, but it will still taste good!
I ordered all the products and made my own Sofrito. The beans where wonderfull but when I added the rice it quickly became to. Dry. I needed a lot more liquid. Should I have covered the beans when I cooked them?
These should be very saucy! And you added the cup and a half of water? Sometimes I'll put a lid half on to prevent splatters, but it's not necessary. Definitely do that if you're losing that much liquid.
You cook the rice separately
Hi, can Kalimata olives be substituted? It’s all I have right now. Thanks.
I would just leave them out.
Growing up I made this dish dozens of times my mom and grandma taught me how to make the dish from scratch we cleaned the dry pink beans then boiled the beans for a 1/2 in salt water. Added fresh sofrito recaitos, cilantros, ajos, cebolla y pimientos blended and stored for everyday use. Added black pepper olives and calabaza (pumpkin) mmm you could taste the flavor of the calabaza in the beans we also added potatoes. I once asked why we add potato to our beans and was told the starch of the vegetables thicken the sauce. We also added tomato paste to our beans. My mom cooked for eight six girls and parents. Grandma for six as well when we lived with her. So early on my sisters and I learned to help in the kitchen and learned to cook in large quantities. The rice of preference was small grain but for yellow rice I loved my long grain rice it was flaky and soft delicious. My favorite yellow rice is arroz amarillo con gandules. Yellow rice with pigeon peas or arroz amarillo con frijoles verdes green beans, or con frijoles negro black eyed peas. I love my Puerto Rican heritage and the meals I once made. My children are grown so I don’t get much of an opportunity to cook big meals. Our signature holiday meals are arroz amarillo con gandules or frijoles, Pasteles, pabo turkey, ensalada de yucca, yautia, guineos verde con aceite de oliva y bacalao Spanish vegetable salad with shredded cod fish, ensalada de papas potato salad, batata al horno baked sweet potato y guineo maduro al horno baked sweet plaintain y aguacates avacado y ensalada de lechuga, tomates, pepino Lettuce, tomato, and cucumber salad, para postre for dessert flan bread pudding in caramelized sugar, arroz durce con pasa rice pudding with raisins and I added the pumpkin pies and apple pies to my traditions as well. Oh for the fiesta resistance our signature coquito Puerto Rican eggnog with rum we make it entirely different from regular eggnog and I also make regular eggnog for the kids of course. We also used to serve Manichevits grape concord wine. I was told they still make that wine. I wonder. My titi would make an eggnog with Manichevits wine and serve it to us young ones to fortify our blood and growth. It was more egg than wine and she serve it in shot glasses to us. I loved growing up in the 60’s those were happy times.
I wish I could eat at your house! This sounds like an incredible feast of food and family. <3
Wish I could be in that kitchen to learn a thing or two. I love Caribbean food but Puerto Rican food just holds a special place in my heart.
hello don't you have any recipes for white beans guisados or just white beans and rice recipes
No sorry, just the habichuelas rosadas but you can use red beans, kidney beans or any beans you like.
Can u use green cabbage instead of potatoes?
If you want to, or you can leave it out all together. A lot of people use calabaza (pumpkin) or sweet potato. Any vegetable you cook in the stew is going to taste amazing!
I’ve made this a few times and my Boricua husband loves it! I ask him to make the rice to go with it because I still haven’t mastered it the Puerto Rican way with that delicious pagao. I have used both acorn squash like his mother used to use and potatoes from our garden at different times. Thanks for the recipe! Would you happen to have the nutritional info for this? I’m counting calories...
Oh yes, the pegao is my favorite part! Sorry I don't have nutritional data, but I think there are some website calculators or apps you can use.
I have made other recipes of rice & beans, but this one is by far the easiest & best tasting. I am 100% Italian & love to cook Puerto Rican style food & Italian food. My daughter who is 5 ate 2 helpings of this recipe. She is not a picky eater but she does not eat a lot in 1 sitting. I have also made your Empanada's to go with this & they were fabulous as well. Thank you so much for all your Delicious & awesome recipes.
Thank you so much!!! You just made my day! 🙂
I made your empanadas and puerto rican rice n beans n it was a BIG HIT thank you so much! Please post more recipes!! Im puerto rican, cuban, Italian and Scottish and My husband loves puerto rican food!!!
Hello
I live in the San Fernando Valley (Los Angeles county) in California. I moved from Massachusetts where I was able to get sofrito, or make it as I could find the ingredients easily. But I can't find it in California. Goya's Recaito is good but not exactly the same as a good homemade sofrito, which we could freeze extra.
Does anyone know where I could get sofrito shipped out to me or at least the culant
Sorry for the typo, I meant Culantro
Hi Sandra, I hope one of my readers can help you out! Some people have had luck finding culantro at Asian markets (like 99 Ranch). It also goes by the name sawtooth coriander.
Thanks a bunch!!!
I will try to find an Asian market. Wish me luck
Be careful!. It's salty enough. Add salt only after completely cooked and just before serving.
Agree! I taste my food constantly when I'm cooking. Also salt content varies from brand to brand. Thanks!
Please can you make the receipe words a bigger and darker. They ate very light against the white background and hard to read . Please Thank you for posting Puerto Rican receives.
Hi Jo! I made the font darker but I still can't figure out how to make it bigger...I'll keep working on it but I hope that helps for now.
Awesome recipe Rebekah, but I need help with the measurements of ingredients for a large party. My plan is to make this for my annual Christmas Eve supper but I am not sure how to measure the ingredients properly for a party of 30 people. PLEASE HELP!!!
Thank you in Advance
Thanks! I always make this for Christmas too! I would quadruple the recipe. Just taste as you cook to see if anything needs adjusting:
1/2 cup oil
1 cup sofrito
4 cups tomato sauce
8 cans of beans
6 cups water
4 packets sazon
4 packets jamon (optional)
4 teaspoons adobo
2 teaspoons garlic powder
1 teaspoon oregano
Black pepper (to taste)
1/2 cup olives
2 pounds potatoes
How did your dinner go? Did it turn out how you expected? I noticed that you didn’t ask about the rice portion of the meal how did that turn out, I’m curious?
Hi Rebekah, I cannot WAIT to try these. I love a good bowl of beans & rice, and I love that these are authentic. Thanks for sharing.
Thank you!
So we use cooked beans for this, like the ones found in a goya can?
Yes! This is a quick recipe for using already cooked/canned beans!