Print

Puerto Rican Rice and Beans

A plate of rice and beans
  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Puerto Rican, Rice and Beans, Rice
  • Method: Stovetop
  • Cuisine: Puerto Rican
  • Diet: Vegan

Ingredients

Scale

 

  • 1 tbsp olive oil

  • 2 yellow onions, minced

  • 1 jalapeno pepper, minced (or bell pepper if you don’t like spice)

  • 5 cloves garlic, minced 

  • OR 4 heaping tbsp  sofrito (see note) 
  • 30 oz. (2 cans) gandules (with the liquid) 

  • 1 cup tomato puree 

  • ½ cup cilantro, minced

  • 1 tsp salt

  • 1 tsp pepper 

  • 1 tsp garlic powder

  • 2 tsp smoked paprika

  • 1 tsp turmeric

  • 1 tsp spanish oregano

  • 1 tsp cumin

  • 4 cups vegetable broth 

  • 2 cups white rice (jasmine)

  • 1 cup cherry tomatoes (for garnish)

  • additional cilantro (for garnish)

Instructions

 
  1. In a heavy bottomed pot heat the olive oil over medium high heat. Toss in the sofrito (optional), onion and jalapeno and cook until the onions are translucent. Add in the garlic and continue to cook for two minutes.
  2. Once the garlic becomes fragrant, add in the gandules (and their liquid), tomato puree, cilantro, seasonings and broth. Turn the heat up to high and bring the liquid to a boil, stirring occasionally.
  3. Once the liquid begins to boil, add in the rice, stirring and then covering with a lid. Lower the heat to low and cook for 20-25 minutes or until the rice is fully cooked. 
  4. Serve the rice and beans with additional cilantro, sliced tomatoes and a splash of hot sauce. Enjoy!

Notes

the onion, peppers and garlic can be substituted for 4 heaping tablespoons of  sofrito (click link for recipe)

Keywords: Puerto Rican Rice and Beans, Rice and Beans, Arroz Con Gandules

shares