Season 01 - Lunch / S01L20
Arroz con Habichuelas (Rice and Beans)
Story
As Don Luis stirred the fluffy rice and perfectly seasoned beans, he smiled. “This dish is the heart of a Puerto Rican meal,” he said. “It’s simple, nourishing, and always made with love. The key is in the sofrito, the sazón, and letting the flavors develop slowly.” This Arroz con Habichuelas (Puerto Rican Rice and Beans) is flavorful, aromatic, and packed with depth—the perfect side or main dish. Let’s make the Don Luis Special version, rich with authentic spices and bold flavors! 🔥
Don Luis tips
- Pink beans are the traditional Puerto Rican choice. Red kidney if you can't find them.
- Sofrito + sazón + a touch of tomato sauce + diced pumpkin. The pumpkin cubes are the trick that differentiates the Puerto Rican version.
- Cook the beans low and slow, covered, at least 45 minutes for the flavor to develop. Cans work but you lose the depth.
- Serve over fresh white rice. 1:1 ratio of rice to beans in a deep bowl.
Ingredients
- For the Rice:
- 2 cups medium-grain white rice, rinsed
- 3 cups water or chicken broth
- 1 tbsp olive oil
- 0.5 tsp salt
- For the Beans (Habichuelas Guisadas):
- 1 can (15 oz) pink or red beans, drained and rinsed
- 1 tbsp olive oil
- 0.5 small onion, diced
- 0.5 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp sofrito (cilantro, culantro, garlic, and peppers blended)
- 1 tbsp tomato sauce
- 0.5 tsp smoked paprika
- 0.5 tsp cumin
- 0.5 tsp oregano
- 0.5 tsp adobo seasoning
- 0.5 tsp sazón (with annatto, for color and flavor)
- 0.5 cup chicken or vegetable broth
- 0.5 cup pimiento-stuffed green olives (optional)
- 0.5 tsp salt (adjust to taste)
- 0.25 tsp black pepper
- For Serving:
- Avocado slices
- Tostones or maduros
- Fresh cilantro, chopped
Instructions
- 1Prepare the Rice
- 21️⃣ Cook the Rice – In a pot, bring water (or broth), olive oil, and salt to a boil. Add rinsed rice, reduce heat to low, cover, and cook for 20 minutes until fluffy. 🍚🔥
- 3Make the Beans (Habichuelas Guisadas)
- 42️⃣ Sauté the Aromatics – In a saucepan, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until fragrant. Stir in sofrito, tomato sauce, and seasonings (paprika, cumin, oregano, adobo, sazón). Cook for 2 minutes. 🧄🌿🔥
- 53️⃣ Simmer the Beans – Add beans, broth, and olives. Simmer for 15 minutes, stirring occasionally. Adjust seasoning if needed. 🍲✨
- 64️⃣ Combine & Serve – Serve beans over the fluffy rice, garnish with cilantro, and enjoy with avocado slices and tostones! 🥑🌿🔥
Frequently asked questions
- Fresh, dried, or canned beans?
- Dried soaked overnight is the best — creamier, more flavor. Canned (Goya pink beans) is the acceptable shortcut. Fresh are rare outside the island.
- With or without pumpkin?
- WITH. That's the difference between Puerto Rican and Mexican beans. The pumpkin breaks down and gives body to the sauce, sweet-soft flavor.
- What kind of pumpkin?
- Calabaza puertorriqueña (calabacín) if you can find it. Butternut squash is the closest US substitute. Kabocha also works.
- Meat or vegetarian?
- Traditional with a piece of smoked ham hock for flavor. Without meat it's still great — the beans have their own depth.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →