Mom’s Authentic Puerto Rican Rice and Beans

This Authentic Puerto Rican Rice and Beans recipe is a flavorful and comforting dish that combines tender beans with a savory sofrito base, accompanied by perfectly cooked rice and pigeon peas. Using traditional ingredients like Sazon Culantro y Achiote, tomato sauce, and pigeon peas, this dish is packed with authentic Puerto Rican flavor. Ideal for family meals or special occasions, it’s a hearty, healthy, and budget-friendly recipe that will satisfy everyone. Easy to make and packed with nutrients, this Puerto Rican rice and beans is a must-try for those craving bold, Caribbean-inspired flavors.

Ingredients:

For the Beans:

• 1 pound dry pinto or pink beans, sorted (about 2 cups dried beans), soaked overnight for 6-8 hours (no longer)
• 6-8 cups water or vegetarian broth
• 1-2 bay leaves

For the Sofrito (for the beans):

• 2 teaspoons olive oil
• ½ cup finely diced yellow onion
• ½ cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 3 cloves garlic, minced
• 1 cup no salt added tomato sauce (from one 15 oz can, reserve extra for rice)
• 3 teaspoons (2 packets) Sazon Culantro y Achiote* (see note in recipe for how to make your own)

For the Rice:

• 2 teaspoons olive oil
• 1/3 cup finely diced yellow onion
• 1/3 cup finely diced green bell pepper
• ¼ cup finely diced cilantro
• 2 cloves garlic, minced
• ½ cup no salt added tomato sauce
• 3 teaspoons (2 packets) Sazon Culantro y Achiote* (see note in recipe for how to make your own)
• ⅛ teaspoon adobo (or a pinch)
• 1 (15 oz) can Goya Green Pigeon peas** (see note in recipe for a sub)
• 3 cups water
• 2 cups basmati white rice

Instructions:

Prepare the Beans:

1. Soak the beans and bay leaves for 6-8 hours in 6-8 cups of water or broth, ensuring there’s about an inch of liquid above the beans. Do not soak the beans for longer than 8 hours.
2. After soaking, bring the beans to a boil for 1-2 minutes, then reduce the heat to low, cover, and simmer gently for 1-2 hours or until the beans are tender. Do not drain the beans; the liquid is essential.

Make the Sofrito:

1. Heat olive oil in a medium skillet over medium heat. Once the oil is hot, add the onion, green pepper, cilantro, and garlic. Sauté until the onion is translucent and the peppers soften, about 3-5 minutes.
2. Lower the heat and add the tomato sauce, sazon, and simmer for 2-3 minutes until the sauce is well combined.
3. Add the sofrito to the cooked beans (without draining the beans) and simmer uncovered over medium-low heat for 20-30 minutes. Stir occasionally to allow the flavors to meld.

Prepare the Rice:

1. In a medium pot, heat olive oil over medium heat. Once the oil is hot, add the onion, green pepper, cilantro, and garlic. Sauté until the onions are translucent and the peppers soften, about 3-5 minutes.
2. Reduce the heat to medium-low and add the tomato sauce, sazon, and adobo. Simmer for 2 minutes until the sauce is combined.
3. Add the entire can of pigeon peas (with liquid) and 3 cups of water. Bring to a boil, then stir in the rice.
4. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender.

Final Steps:

1. Once the beans and rice are done, taste both and adjust seasonings, adding more salt if necessary.
2. Serve the rice and beans in bowls, with extra bean sauce, garnished with fresh cilantro and avocado slices. You can also add hot sauce for a little extra heat.

Serves 6.

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Why You’ll Love This Recipe

This authentic Puerto Rican rice and beans recipe is the perfect combination of flavors. The beans are cooked with a rich sofrito that infuses the dish with vibrant, savory notes, while the fluffy rice and pigeon peas add texture and heartiness. It’s a simple, comforting dish that’s packed with traditional ingredients and bold spices, making it a great option for family meals or special gatherings.

Tips

• Soaking the beans: Be sure not to soak the beans for more than 8 hours to prevent them from getting too soft.
• Cooking the sofrito: Sautéing the sofrito until the onions are translucent is crucial for developing the flavor.
• Adjusting the heat: If you like your rice and beans spicy, you can add a touch of hot sauce or extra Sazon.
• Serving: Let the beans and rice rest before serving to allow the flavors to settle.

Variations and Substitutions

• Vegetarian: This recipe is naturally vegetarian, but you can also use vegetable broth instead of water for a richer flavor.
• Pigeon peas: If you can’t find Goya Green Pigeon Peas, you can substitute them with regular chickpeas or kidney beans.
• Rice: If you prefer a different type of rice, jasmine rice or long-grain white rice can be used instead of basmati.
• Spices: Feel free to add additional spices like cumin or coriander to tailor the dish to your taste.

FAQs

Can I use canned beans instead of dried beans?

Yes, you can use canned beans, but be sure to rinse and drain them before adding them to the sofrito. You won’t need to cook the beans as long.

Can I make this recipe ahead of time?

Absolutely! The rice and beans can be made ahead and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it uses no gluten-containing ingredients.

Serving and Suggestions

• Add a protein: Serve this dish alongside grilled chicken, pork, or steak for a complete meal.
• Top it off: Garnish with fresh cilantro and sliced avocado for added flavor and texture.
• For a complete Puerto Rican meal: Serve with tostones (fried green plantains) or a side salad for a full spread.

This Puerto Rican rice and beans dish is a comforting, flavorful classic that’s perfect for any occasion!