Due to the current global pandemic, my pantry is stocked up with rice and dry beans. This means I have everything I need for an epic pot of arroz con habichuelas.
I mean really though, if I am being honest, my pantry is ALWAYS stocked with the essentials. The trick is to regularly purchase bulk foods, for example:
- seasonings & spices
- tomato sauce
- dried fruit
Because my grocery shopping visits will be less frequent, I will be focused on plant-based recipes cooked from pantry, shelf-stable, and frozen ingredients.
We’re all in this together – so let’s make delicious food together.
What If My Rice Is Too Mushy/Wet?
At the end of the cook, if your rice is too mushy or wet, uncover the pot and allow excess moisture to evaporate.
What Kind Of Rice To Use?
You’ll find that either medium-grain or long-grain rice is used in Puerto Rican-style rice. Although I grew up eating medium-grain rice, I used long-grain rice for this recipe, instead.
I love using long-grain rice because is stays fluffy and they separate more (aka less of “sticky rice” texture). I also find long-grain rice easier to cook with.
Dry Beans Or Canned Beans?
In this recipe, I used dry beans. Depending on what I currently have on hand, I’ll switch between dry or canned. It doesn’t matter.
Dry beans will take a bit longer to cook since they must be soaked overnight and cooked for at least an hour to become tender. But, it’s worth it. Dry beans are cheaper and you can use the reserved bean water for your rice. Extra flavor alert!
If you’re using canned beans, just be sure to drain and rinse your beans before using them in the recipe.
Where To Buy Sazon And Adobo Seasoning?
Sazon and adobo seasonings can be found at Latin grocery stores or in the “ethnic” aisle of a grocery store.
How To Make Sofrito?
Sofrito is a base made from aromatic vegetables and used in Puerto Rican recipes including soups, stews, rice, and beans.
There are some varieties of a sofrito recipe. For mine, I use easy-to-find ingredients including green bell peppers, red bell peppers, onion, garlic, and cilantro.
All you need to do is peel, de-seed, chop, then blend your ingredients. Here’s the full recipe for sofrito.
Let’s spice up our lives with arroz con habichuelas.
Arroz Con Habichuelas
- 2 cups white long grain rice
- 3 tablespoons sofrito
- 1 cup pink/red kidney beans cooked
- 2 tablespoons vegetable/canola oil
- 5 ounces can of tomato sauce
- 1 packet sazon
- 1 teaspoon adobo seasoning
- Salt to taste
- First, rinse the rice a few times and remove any dirt or foreign pieces.
- Next, heat oil in a pot over medium heat.
- Then, add the sofrito, tomato sauce, and sazon. Stir together and cook for 1 minute, until fragrant.
- Add the rinsed rice and cooked beans to the pot and mix with the other ingredients.
- Fill the pot with water, about 1 inch above the rice. Add a pinch of salt.
- Bring rice to a boil. Once at a boil, lower heat to a soft simmer. Cook uncovered for 10 minutes, or until the liquid has been mostly absorbed by the rice.
- Once mostly dry, gently stir the rice from bottom to top about 1-2 times.
- Finally, cover the pot and cook for about 20 minutes, until rice is tender and cooked through.
- If you do not have a caldero/cast-iron pot, a non-stick rondeau or saucepans will work.
- For less salt, omit any salt and feel free to add less sazon.
- If you want your rice to have more salt, just add a pinch of salt or Adobo.
- I used basmati long-grain white rice for this recipe.
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Did you try out this Arroz Con Habichuelas recipe?