Puerto Rican rice and beans are saucy, comforting, and full of flavor. Tender canned pink beans simmer with sofrito, tomato sauce and sazon, creating a classic Puerto Rican dish—also called habichuelas or stewed beans. Leftovers keep well and are great for meal prep.
This easy Puerto Rican rice and beans recipe is a favorite Caribbean comfort food. It combines tender beans with savory ham and potatoes in a rich, seasoned sauce that pairs perfectly with steamed rice.
The potatoes and rice soak up the sauce, making each bite flavorful and satisfying. It’s ideal for a quick weeknight meal, and the flavors deepen in the leftovers.
Ingredients You’ll Need
Traditional Puerto Rican rice and beans are served over rice, with the stew flavored by sofrito, sazon, tomato sauce, adobo and other seasonings.
- Sofrito
- Canned pink beans (drained & rinsed)
- Sazon seasoning
- Oil
- Ham
- Tomato sauce
- Chicken stock
- Potatoes
- Adobo seasoning
- Dried oregano
- Salt & pepper
- Steamed rice
How to Make Puerto Rican Rice and Beans
- Sauté the sofrito in oil over medium heat for about 2 minutes, until fragrant.
- Add the ham and stir-fry until it begins to caramelize.
- Stir in the tomato sauce, drained beans, chicken stock and sazon seasoning.
- Add the potatoes and season with dried oregano and adobo.
- Bring the mixture to a boil, then reduce the heat to the lowest setting and simmer for 25–30 minutes, until the potatoes are tender.
- Taste and add salt and pepper during the last minute of cooking if needed. Serve warm over steamed rice.
Tips & Tricks
- Add salt at the end: Season with salt in the final minute of cooking to avoid over-salting and to better judge the final flavor.
- Simmer gently: Keep the heat very low while simmering so the sauce stays moist and the flavors meld without reducing too quickly.
- Storing and reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove in a skillet and add a splash of chicken stock if the sauce has thickened.
What are the Best Beans to Use?
Canned Goya pink beans work very well here, but you can also use red or kidney beans. Drain and rinse the beans before adding them to the pot for the best texture and flavor.
What Kind of Rice Should I Use?
Any white rice—long grain, jasmine or basmati—pairs nicely. You can also serve it with yellow rice, brown rice or red rice depending on your preference.
Variations / Optional Additions
- Swap or add other meats like pork or chicken for different flavor profiles.
- For a different traditional dish, use yellow rice and pigeon peas to make arroz con gandules.
- Add carrots for sweetness and extra texture.
- Green olives add a salty, briny contrast if you like that flavor.
How to Make Puerto Rican Sofrito from Scratch
Homemade sofrito is simple and vibrant. Blend bell peppers, onions, tomatoes, garlic, cilantro and recao until finely minced. Season lightly with salt and pepper, then store in an airtight container in the fridge for several days or freeze in portions.
If You Like This Recipe Try These Out
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Teriyaki Chicken Bowls
I hope you enjoy this recipe. If you try it, please leave a comment and share how your Puerto Rican rice and beans turned out!
Puerto Rican Rice and Beans Recipe
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Equipment
-
Cast-Iron Skillet
-
Wooden Spoon
Ingredients
- 2 tablespoons sofrito
- 1 tablespoon oil
- 3/4 cup ham, cut into smaller pieces
- 1/4 cup tomato sauce
- 2 cans Goya pink beans (14 oz each), drained and rinsed
- 1 1/2 cups chicken stock
- 1/2 pound potatoes, cut into chunks
- 1/4 teaspoon dried oregano
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- Salt and pepper, to taste
- Steamed rice, for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the sofrito and sauté about 2 minutes until fragrant.
- Add the ham and cook until it starts to caramelize.
- Stir in the tomato sauce, drained beans, chicken stock and sazon.
- Add the potatoes and season with oregano and adobo.
- Bring to a boil, then reduce heat to the lowest setting and simmer 25–30 minutes until potatoes are tender.
- Adjust salt and pepper if needed. Serve warm over steamed rice and enjoy.
Notes
- Add salt at the end of cooking to better control seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
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Carbohydrates: 48 g
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Protein: 13 g
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Fat: 9 g
Nutrition information is an estimate and will vary based on ingredient brands and cooking methods used.
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