Description
An authentic Puerto Rican style Arroz con Habichuelas (Rice with Pinto Beans) recipe that’s loaded with Caribbean flavor from sofrito, adobo, sazon, and more. This family favorite has been tested dozens of times and is perfect for enjoying on its own, or alongside stews and roasted meat.
Ingredients
Units
Scale
- 1 tbsp achiote oil or olive oil
- 1/4 cup sofrito
- 1/4 cup tomato sauce
- 1 tsp (or 1 cube) chicken bouillon
- 2 tsp salt (add less alt if using salt added sazon & adobo)
- 2 tsp adobo seasoning (salt free)
- 1 tsp sazon seasoning (salt free)
- 1 or 2 bay leaves
- 2 cups white Jasmine rice
- 3 cups water
- 2 15oz can pinto beans and their liquid (see note if using dried beans*)
- 1/4 cup pimento olives (optional)
- 4–5 springs of cilantro
Instructions
- Heat the oil, sofrito, tomato sauce, and chicken bouillon. Warm the oil in a caldero or dutch oven over medium heat before adding the sofrito, tomato sauce, and chicken bouillon.
- Add spices and rice. Once the sofrito becomes fragrant, add the adobo, sazon, salt, bay leaf, and rice. Mix while the rice toasts for a few minutes, making sure each grain is coated with the seasonings.
- Add the water, beans, and olives. Add the water, beans and olives and turn the heat up to high. Stir and let everything boil for a few minutes before topping with cilantro sprigs and covering the pot with a tight fitting lid and lowering the heat to low.
- Cook, fluff, and enjoy. Cook for 25 minutes before killing the heat and letting the rice sit covered for another 10-15 minutes. Fluff the rice and enjoy!
Notes
If using dried red beans: Soak 7oz dried red beans in a bowl of water overnight and drain before using. Add an additional ½ cup of water to the original 3 cups of water listed in the recipe above.