Puerto Rican Rice and Beans Recipe
Puerto Rican Rice and Beans are saucy, flavorful, and comforting. Delicious Goya pink beans are simmered in sofrito, tomato and sazon sauce! This Puerto Rican staple is also known as Habichuelas or stewed beans, and leftovers are perfect for meal prep.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dinner
Cuisine: Caribbean
Keyword: Puerto Rican Rice and Beans
Servings: 4
Author: Izzy
In a large skillet over medium heat, add oil.
Once hot, add sofrito and sauté for about 2 minutes or until fragrant.
Add ham and stir fry until it starts to caramelize.
Stir in tomato sauce, beans, chicken stock, and sazon seasoning.
Add potatoes and season with oregano and adobo seasoning.
Bring to a boil, then reduce heat (to the LOWEST setting) and simmer for 25-30 minutes. The potatoes should be tender and completely cooked through.
Season with salt and pepper if needed. Serve warm over rice and enjoy!
- Make sure to add salt during the last minute of cooking. This is to make sure you’re seasoning your dish with the perfect amounts of salt.
- Store leftovers in an airtight container in the refrigerator for 4 days.
Calories: 332kcal | Carbohydrates: 48g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 526mg | Potassium: 513mg | Fiber: 2g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg