How to make Puerto Rican Rice and Beans - Simple Recipe

pigeon peas

🥗Healthier: black beans

💰Cheaper: canned chickpeas

Chickpeas are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is usually cheaper and has a neutral flavor.

green olives

🥗Healthier: kalamata olives

💰Cheaper: sliced pickles

Pickles can provide a similar tangy flavor at a lower cost.

bay leaves

💰Cheaper: dried thyme

Dried thyme can mimic some herbal notes at a lower price.

Wash the medium grain rice in cold water until the water runs clear to remove loose starches.

Shake the rice dry and transfer it to a clean bowl; add olive oil and mix until thoroughly coated.

Use a large heavy pot with a tight lid; add water and salt, then bring it to a boil.

Once boiling, add the rice to the pot, keeping the stove on high, and set a timer for 6 and a half minutes.

Stir the rice every 30 to 45 seconds during the 6 and a half minutes, being gentle to avoid breaking the grains.

When the water level reaches the rice, give it one last stir, then cover the pot with the lid.

After the timer goes off, turn the heat down to low and set another timer for 20 minutes; do not remove the lid during this time.

Once the 20 minutes are up, remove the lid and fluff the rice gently; check for doneness and add more time if needed.

For the beans, start with cooked beans; if using canned beans, rinse them before use.

Heat oil in a pot over medium heat and add the sofrito; sauté for 1 to 2 minutes until most water evaporates.

Add squash and sauté for another 2 minutes until cooked.

Add tomato sauce and green olives, mixing everything together; cover and cook for 5 minutes, stirring as necessary.

Remove the lid, add the beans and bay leaves, and mix well to incorporate flavors.

Add water and mix again, ensuring no beans are stuck to the bottom of the pot.

Cover and cook on medium-high for 15 minutes to develop flavors and consistency.

After 15 minutes, uncover and cook for an additional 5 to 15 minutes without the lid, stirring occasionally to reach desired sauce thickness.

Add salt to taste once the sauce has thickened to avoid over-salting.

Serve the beans on top of the rice or on the side, according to preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary