Puerto Rican Rice and Beans (Arroz y Habichuelas)
Arroz y habichuelas Say it: ah-ROHS ee ah-bee-CHWEH-lahs
Arroz y habichuelas is the everyday heart of Puerto Rican cuisine. Stewed pink beans in a savory, tomato-based sauce are ladled over fluffy white rice, creating the classic side dish that accompanies almost every lunch and dinner on the island. The rich, slightly smoky flavor comes from sofrito, salted pork, and a touch of cumin. Simple, comforting, and deeply satisfying, this combination is so fundamental that many Puerto Ricans consider a meal incomplete without it.
Puerto Rican Rice and Beans (Arroz y Habichuelas)
Arroz y habichuelas
Pronounced ah-ROHS ee ah-bee-CHWEH-lahs
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a medium saucepan over medium heat. Add the salt pork or pancetta and cook until the fat renders and the pieces are lightly golden, about 4 minutes.
Add the sofrito and cook, stirring often, until fragrant and the onions are soft, about 5 minutes.
Stir in the tomato sauce, cumin, and oregano. Cook for 2 minutes to meld the flavors.
Add the undrained beans, water or broth, and potato cubes if using. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15–20 minutes until the sauce thickens slightly and the potatoes are tender. Taste and season with salt and pepper.
While the beans simmer, make the rice. Rinse the rice under cold water until the water runs mostly clear. In a large pot, heat the oil over medium heat, add the rice and salt, and stir until the grains are evenly coated and begin to look translucent, about 2 minutes.
Add the water, bring to a boil, then reduce heat to low. Cover tightly and cook for 18–20 minutes without lifting the lid. Remove from heat and let rest 5 minutes before fluffing with a fork.
To serve, spoon a generous mound of rice onto each plate and create a well in the center. Ladle the beans and their sauce into the well so the rice absorbs the flavorful liquid.
Regional variants
Some families use red kidney beans instead of pink beans, or add a slice of pumpkin or calabaza to the pot for subtle sweetness. A modern twist sometimes includes a handful of chopped cilantro stirred in at the end.
Cook's notes
- Many Puerto Rican cooks add a few tablespoons of recaito or a bay leaf to the beans for extra aroma.
- If the beans become too thick, stir in a splash of water to reach a saucy consistency.
- Leftover beans taste even better the next day and freeze beautifully.
Serve with
Served alongside roasted pork, chicken, or plantains; often with a simple lettuce and tomato salad.
Make ahead and storage
Beans can be made up to 3 days ahead and refrigerated; reheat gently with a splash of water. Rice is best made fresh.
