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. 😊
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
- 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.
- 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.
- 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. 😊
- 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.