Puerto Rican White Rice & Beans Recipe – Arroz & Habichuelas

Puerto Rican White Rice & Beans Recipe – Arroz & Habichuelas

This easy, budget-friendly arroz con habichuelas will become as much of a staple in your home as it is in mine. The white rice goes with almost anything, and the beans are simply hard to resist. All you need is a few ingredients and 20 minutes. 😊

Arroz con habichuelas.

This dish is a beautiful representation of Puerto Rican heritage and history. The rice was brought by the Spanish during colonization, which was then mixed with the beans cultivated by the Taínos (natives) and its final touch added by the Africans brought to the archipelago as slaves. These three civilizations are the DNA of Puerto Ricans and our Arroz con Habichuelas is an ode to that.

Rice and beans are a staple in many Latin American countries. Each with its unique flavors and twists prove that there is something irresistible about the combination. Furthermore, rice is a staple in so many countries around the world! Its versatility is incomparable, it does not take long to make, and it is filling and delicious. Regardless of the type of rice, whenever you make a stew, curry or anything with sauce, there is something so special about mixing it all together and taking that delicious bite. That is exactly what the beans do in this recipe!

As a pillar in Puerto Rican Cuisine, rice and beans are eaten almost every day in the archipelago. It has many variations, and it simply is the best company for any meat. Some variations of our rice include arroz guisado (yellow rice), arroz con gandules (pigeon peas), arroz mamposteao, arroz con tocino, arroz con pollo, and the simplest arroz blanco (white rice). It is the perfect side dish for any main dish.

White rice (beans or no beans) is commonly accompanied by sides of tostones (fried plantains), fried or steamed yuca root, picadillo, pollo guisado (chicken stew) and almost any protein. This is a classic dish in Puerto Rican food, and a great way to enjoy dinner after a long day. All the comfort, flavor, and simplicity in one powerful ingredient.

A few things to note.

Many people in Puerto Rico prefer short-grain rice or medium-grain rice. The type of rice is up to your personal preference. My abuela makes long-grain rice and I love how loose it is once it cooks but medium grain rice is delicious as well. Be sure to have just enough water with whichever grain you choose to cook with. Too much water and the rice ends up soggy, not enough and the rice will be undercooked. You can also use a rice cooker and follow the instructions on ratio. It always works for me. Also, I prefer to use extra-virgin (or good quality) olive oil for rice because it absorbs any flavors you use while cooking. However, you can certainly use cooking oil or whatever is in your pantry.

The type of bean is also up to you. If you prefer to use baked beans for example, all you need to do is make ¾ cups to equate the 15-ounce cans. At home, we typically make pink or black beans, but I grew up mostly with white and red kidney beans. You can also make it with chickpeas if you like them! Lastly, we like to add squash and bacon to the beans but it is not necessary. It depends on the flavors you prefer. However, if you have not tried it yet, do so! You will not regret it. 😊

White rice.

To make the Puerto Rican rice, you need 1 ½ cups of jasmine rice (long grain rice), 1 tbsp of extra-virgin olive oil, salt to taste, and 3 cups of water. For cooking equipment, you only need a medium saucepan (pot) and a wooden or large spoon for stirring/serving. This will make about six servings so if you are cooking for a large crowd, you can double or triple it and use a large pot instead.

Do not forget to rinse your rice. This allows you to eliminate the residual starch in your rice, and ensuring it turns out fluffy. Otherwise, that starch can be gelatinized during the cooking process, and you will end up with some sticky grains. You want the rice to be loose and tender.

The first step to make the perfect white rice is to add water to the pan and bring it to a rapid boil. Once the water is boiling, add salt and olive oil and stir. Then add the rice. Stir rice well and cover the pot with a lid. Then reduce the heat to low (about level 2.5) and set the timer to 15 minutes. Make your beans while the rice cooks.

As soon as the time goes off, uncover the rice and give it a good stir. It will be fluffy and the perfect consistency to eat! You can top it off with some cilantro or with your beans once they are ready. So good!

Habichuelas guisadas.

To make the beans, you need cooking oil, 1 15oz can of beans of your preference, 2 tablespoons of home-made sofrito, 4 ounces of tomato sauce or 2 tablespoons of tomato paste, half a packet of sazon con culantro y achiote, half of a ham bouillon cube, 1/3 cup of chopped green acorn squash or Puerto Rican pumpkin (optional), 1 slice of bacon or 4 ounces of country ham pieces (optional), and ¼ cup of freshly chopped cilantro for topping. This makes about 4 servings so if you are wanting to match the rice, simply double the amounts.

To cook the beans, set the stovetop to medium-high heat and add enough olive oil to cover the bottom of the pan. Add your ham pieces and fry until fat is rendered, then lower the heat (skip this step if not using pork). Add your sofrito, tomato sauce, sazon, bouillon, and squash (if using it), then stir well.

Allow those flavors to merge for a minute, then add your canned beans and some water to ensure everything is covered. Cover and simmer on low for about 15 minutes or until the squash/pumpkin is soft, stirring occasionally to prevent beans from sticking to the bottom of the pan. Once everything is cooked, top with some chopped cilantro and serve the beans poured on top of the rice.

Storing leftovers.

You can store both the rice and the beans in airtight containers for up to 72 hours. You can also freeze the beans for up to three months and warm them up on the stovetop whenever you are ready to eat them. Be sure to add some water as they thicken during the freezing process. To reheat the rice, drape a damp paper towel over the rice before placing in the microwave. You can also reheat on the stovetop by adding some water and warming covered, on low heat. It will warm up evenly this way.

I hope you enjoyed this simple and versatile recipe! I am always proud to share dishes from home and hear how much people enjoy them, and even add them to their weekly repertoire of dishes. Hopefully, it is the same way for you. 😊

¡Buen provecho from The Happy Wookiee!

Puerto Rican White Rice & Beans Recipe - Arroz & Habichuelas

This easy, budget-friendly arroz con habichuelas will become as much of a staple in your home as it is in mine. The white rice goes with almost anything, and the beans are simply hard to resist. All you need is a few ingredients and 20 minutes. 😊

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Latin American, Puerto Rican

Servings 4 - 6 peple

Equipment

• 1 medium saucepan or pot
• 1 wooden spoon (or any large spoon)

Ingredients

  

White Rice Ingredients

• 1 1/2 cups jasmine rice long grain rice*
• 1 tbsp extra-virgin olive oil*
• Salt to taste
• 3 cups water

Habichuelas Guisadas Ingredients:

• 1 15 oz can of beans of your preference (I used pink)
• 1/4 cup homemade sofrito
• 4 oz tomato sauce or 2 tbsp of tomato paste
• 1/2 packet sazon con culantro y achiote
• 1/2 ham bouillon cube or packet
• 1 slice of bacon or 4 oz of country ham pieces optional
• 1/3 cup chopped green acorn squash or Puerto Rican savory pumpkin optional
• 1/4 cup freshly chopped cilantro for topping

Instructions

 

Instructions for the rice:

• Rinse your rice under cold water.
• Add 3 cups of water to medium saucepan and bring to a rapid boil.
• Once it boils, add salt and olive oil.
• Add and stir rice well. Cover pot with lid.
• Reduce to low heat (about level 2.5) and set cooking time to 15 minutes.
• At the 15-minute mark, open lid and stir rice. It will be the perfect consistency!
• Turn off the stove and serve the rice warm.

Instructions for the beans:

• Set stovetop to medium-high heat and add enough olive oil to cover the bottom of the pan.
• *Skip this step if not using pork.* Add your ham pieces and fry until fat is rendered, then lower the heat.
• Add your sofrito, tomato sauce, sazon, bouillon and squash/pumpkin (if using it), then stir well. Allow those flavors to merge for a minute, then add your canned beans and some water to ensure everything is covered.
• Cover and simmer on low for about 15 minutes or until the squash/pumpkin is soft, stirring occasionally to prevent beans from sticking to the bottom of the pan.
• Once everything is cooked, top with some chopped cilantro and serve the beans poured on top of the rice.
• ¡Buen provecho from The Happy Wookiee!

Notes

1. Many people in Puerto Rico prefer short grain rice or medium grain rice. The type of rice is up to your personal preference. Be sure to have just enough water with whichever grain you choose. Too much water and the rice ends up soggy, not enough and the rice will be undercooked. You can also use a rice cooker and follow the instructions on ratio. It always works for me.
2. I prefer to use extra-virgin (or good quality) olive oil for the rice because it absorbs whatever flavors you use while cooking. However, you can certainly use cooking oil or whatever is in your pantry.
3. For the beans, we like to add squash and bacon, but it is not necessary. It depends on the flavors you like. However, if you have not tried it yet, do so! You will not regret it. 😊
4. You can store both the rice and the beans in airtight containers for up to 72 hours. You can also freeze the beans for up to three months and warm them up on the stovetop whenever you are ready to eat them. Be sure to add some water, as they thicken during the freezing process. To reheat the rice, drape a damp paper towel over the rice before placing it in the microwave. You can also reheat on the stovetop by adding some water and warming covered, on low heat. It will warm up evenly this way.

Keyword Arroz blanco, Arroz con habichuelas, Habichuelas guisadas, Pink beans, Puerto Rican Rice and Beans, White rice