Arroz Con Habichuelas (Rice with Pinto Beans)

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned kidney beans

Canned kidney beans are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often cheaper and has a neutral flavor.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Pickles provide a similar tangy flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

Rinse the rice under cold water until the water runs clear.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in cumin, oregano, salt, and black pepper; cook for 1 minute until fragrant.

Add pigeon peas, tomato sauce, and green olives; mix well.

Pour in water and bring to a boil.

Add the rinsed rice and bay leaves; stir to combine.

Cover the pot, reduce heat to low, and simmer for about 20 minutes until rice is tender.

Remove from heat and let sit, covered, for 5 minutes to steam.

Fluff the rice with a fork and remove bay leaves before serving.

Garnish with fresh cilantro if desired.

Cooking Techniques

Spice Level: