Arroz con Habichuelas, photo by Santiago Gomez de la FuentePhoto by Santiago Gomez de la Fuente

Arroz con Habichuelas

Cuisine: Latin
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8 servings
This arroz con habichuelas (rice & beans) recipe is versatile and can be enjoyed as a side dish or a main course. It can be vegetarian or not, depending on what proteins are added.

Arroz con Habichuelas translated into English basically means “rice and beans.” This dish is a fixture in most Latin homes. This recipe comes from Puerto Rico, but many Latin American countries have their own variations and twists on this popular dish.

Although this Arroz con Habichuelas recipe works well as a side dish, it can stand entirely on its own. The dish packs a lot of protein from its bean content (and/or bacon and ham if used), plus more savory goodness from rice, sofrito and tasty olives. If looking for a vegan or vegetarian alternative, you can skip on the bacon or ham.

Ingredients

  • 2 cups white rice long grain
  • 1 can pinto beans
  • 1 cup bacon or ham diced
  • 4 tablespoons sofrito
  • 1/2 cup tomato puree
  • 2 teaspoons complete seasoning
  • 2 teaspoons Adobo seasoning
  • 1/2 cup stuffed olives
  • 1/2 cup vegetable oil
  • 3 cups water

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Directions

  1. Bring a large pot to medium heat, add the oil, and fry either ham or bacon until a light golden brown.
  2. Add a sofrito mix and tomato puree, a pinch of salt, garlic, adobo and complete seasoning. Let this simmer for 5 minutes.
  3. Add beans and 3 cups of hot water, turn the heat to low and toss the rice into a bubbling but NOT boiling mix.
  4. Cook for 25 minutes until there is just a thin layer of bubbling water over the rice. After most of the water has dried up, turn the rice and lower the heat to low and cover the pot. Cook for 15 more minutes.
  5. Serve immediately and enjoy!
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