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Puerto Rican Rice And Beans

Puerto Rican Rice and Beans: A Cozy, Budget-Friendly Delight

Puerto Rican Rice and Beans, known as Arroz Con Habichuelas, is a cherished dish that brings warmth and heartiness to any table.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Puerto Rican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 2 tablespoons cooking oil Substitute with olive or vegetable oil
  • 1 packet sazón Essential for vibrant color and depth
  • 4 ounces salt pork Can swap with bacon or omit for vegan
  • 1 medium onion Use any variety like yellow or white
  • 4 cloves garlic Fresh is preferred
  • 1 cup tomato sauce Consider diced tomatoes for a chunkier texture
  • 1 cup sofrito Adds traditional Puerto Rican flavor
  • 1 tablespoon Better Than Bouillon, Roasted Chicken Base Use vegetable stock for vegetarian option
  • 1 tablespoon distilled white vinegar For balance and acidity
  • 1 medium sweet potato Can be replaced with pumpkin or omitted
  • 1 medium green bell pepper Other bell peppers are acceptable
  • 1 can kidney beans The dish's protein source
  • 1 cup white medium grain rice Rinsing is crucial for non-clumpy rice
  • 2 cups boiling water Essential for cooking the rice
  • to taste salt Adjust to your taste throughout cooking

Equipment

  • Heavy Pot
  • separate pot

Method
 

Cooking Steps
  1. Heat 2 tablespoons of cooking oil in a heavy pot over medium-high heat. Add diced salt pork and sazón, frying for about 4 minutes until golden and crispy.
  2. Lower heat to medium and add diced onion, cooking for 2 minutes until soft. Stir in minced garlic and cook for an additional minute.
  3. Incorporate tomato sauce, sofrito, and better than bouillon chicken base. Add distilled white vinegar and let simmer for about 5 minutes.
  4. Stir in diced green bell pepper and sweet potato, cooking for an additional 5 minutes.
  5. Add drained kidney beans and enough water to cover the mixture. Season with salt and cook uncovered for about 20 minutes.
  6. In a separate pot, heat remaining oil over medium heat and toast rinsed rice for 1 minute.
  7. Carefully add boiling water and season with salt. Cook uncovered until steam holes appear, about 5 minutes.
  8. Reduce heat to low, cover pot tightly, and cook for an additional 15-20 minutes until rice is tender.
  9. To serve, scoop about 1/2 cup of rice onto each plate and top with 1/2 cup of beans and sauce.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in sealed containers for up to 4 days, or freeze individual portions for up to 6 months.

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