What is Arroz con Habichuelas Guisadas?

Arroz con Habichuelas Guisadas is a classic Puerto Rican dish made with fluffy white rice served alongside or underneath stewed beans. The beans are cooked with sofrito, tomato sauce, sazón, and spices to create a savory, comforting meal that’s a staple in many Puerto Rican homes.

How do you make Habichuelas Guisadas?

To make habichuelas guisadas, start by sautéing sofrito in olive oil. Add tomato sauce, sazón, adobo, and bay leaves. Then stir in cooked pink or red beans along with water or broth. Let everything simmer until the sauce thickens and the beans become rich and flavorful. They are then served with rice to complete the Arroz con Habichuelas Guisadas experience.

What type of beans are used in Habichuelas Guisadas?

The most common beans used in habichuelas guisadas are pink beans and red kidney beans. Some families also use pigeon peas, especially during special occasions. Pink beans are preferred for their creamy texture and ability to soak up flavor in dishes like Arroz con Habichuelas Guisadas.

Is Arroz con Habichuelas a Puerto Rican dish?

Yes, Arroz con Habichuelas Guisadas is one of the most iconic dishes in Puerto Rican cuisine. It reflects the island’s culinary heritage and is enjoyed across generations as a daily comfort food and a symbol of home-cooked tradition.

Arroz con Habichuelas Guisadas – The Best Puerto Rican Rice & Beans Recipe

Description

A classic Puerto Rican comfort food made with fluffy white rice and savory stewed beans simmered in sofrito, tomato sauce, and spices.

Ingredients

Scale

2 cups long-grain white rice
2 1/2 cups water
1 tablespoon oil (olive or vegetable)
1 teaspoon salt
2 tablespoons olive oil
1/4 cup sofrito
3 tablespoons tomato sauce
1 packet of sazón
1/2 teaspoon adobo
1 bay leaf
2 cups cooked pink or red kidney beans (or 1 15-oz can, rinsed)
1 cup water or vegetable broth
Optional: diced potato or calabaza (tropical pumpkin)

Instructions

Rinse the rice in cold water until it runs clear.
In a pot, bring 2 1/2 cups water, 1 tbsp oil, and salt to a boil. Stir in rice and bring back to a boil.
Reduce heat to low, cover, and cook for 20 minutes. Turn off heat and let sit 5–10 minutes. Fluff before serving.
Heat 2 tbsp olive oil in a saucepan over medium heat.
Add 1/4 cup sofrito and sauté for 2–3 minutes until fragrant.
Stir in tomato sauce, sazón, adobo, and bay leaf. Cook for 2–3 minutes.
Add beans and 1 cup of water or broth. Optional: add diced potato or calabaza.
Bring to a low boil, then reduce to a simmer for 20–25 minutes uncovered, stirring occasionally.
Serve the stewed beans over or beside the fluffy rice.

Notes

Use pink beans for the most traditional flavor. Simmer uncovered so the stew thickens nicely. Pair with tostones or avocado for a full meal.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Puerto Rican

Nutrition

Serving Size: 1 plate
Calories: 380
Sugar: 2g
Sodium: 620mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 11g
Protein: 15g
Cholesterol: 0mg

Keywords: arroz con habichuelas, Puerto Rican rice and beans, habichuelas guisadas, stewed beans, rice and beans