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Mom’s Authentic Puerto Rican Rice and Beans

Traditional Puerto Rican arroz con habichuelas featuring savory pink beans simmered with sofrito, tomato sauce, and spices served over fluffy rice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Caribbean, Puerto Rican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Rice
  • 2 cups white long-grain rice
  • 3 cups water
Beans
  • 2 cups pink beans canned or cooked
  • 0.25 cup sofrito
  • 2 tbsp tomato sauce
  • 2 cloves garlic minced
  • 0.25 cup onion chopped
  • 0.25 cup green bell pepper diced
  • 1 packet sazón seasoning
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tbsp fresh cilantro chopped
  • 1 tbsp olive oil

Equipment

  • Saucepan
  • Skillet
  • Mixing bowl
  • Wooden spoon

Method
 

  1. Cook rice in water with a pinch of salt until fluffy.
  2. Heat olive oil in a saucepan over medium heat.
  3. Sauté onion, garlic, and bell pepper until fragrant.
  4. Add sofrito and cook for 1 minute.
  5. Stir in tomato sauce, sazón, oregano, and cumin.
  6. Add beans and some of their liquid.
  7. Simmer for 10–15 minutes until flavorful.
  8. Stir in cilantro and serve over rice.

Notes

Pink beans are traditional, but pinto or kidney beans can also be used.