Best 4 Puerto Rican Beans And Ricehabichuelas Rosadas Recipes

Puerto Rican beans and rice (habichuelas rosadas) is a classic dish that is enjoyed by people of all ages all over the island. From its Afro-Caribbean origins, this hearty meal has become a staple dish in Puerto Rican cuisine, with its variations spanning across different regions and family recipes. This popular one-pot meal is often served with stewed meats like pork or chicken, and a side of tostones (fried plantains) or avocado slices. It's a delectable combination of flavorful beans, fluffy rice, and savory sofrito that is sure to tantalize your taste buds. Its bold and aromatic flavors, coupled with its ease of preparation, make it a favorite go-to meal for busy weeknights or special occasions alike.

Check out the recipes below so you can choose the best recipe for yourself!

PUERTO RICAN BEANS AND RICE(HABICHUELAS ROSADAS)

Puerto Rican Beans and Rice(Habichuelas Rosadas) image

A meatless Puerto Rican dinner, this is full of flavor!!! From Country Living magazine. Add meat, if you like.

Provided by Sharon123

Categories Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
1 3/4 lbs calabaza squash or 1 3/4 lbs butternut squash, peeled and cut into 1/2 inch cubes
1 teaspoon annatto seeds (optional)
2 tablespoons olive oil
1 medium onion, chopped
1 small sweet green pepper, chopped
1/2 chili pepper, finely chopped
2 cloves garlic, finely chopped
6 fresh cilantro leaves, finely chopped (or use culantro leaves, if you can find them)
1/2 cup tomato sauce
1 (15 ounce) can pink beans, undrained
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves
3 cups water
1/4 cup olive oil
1 teaspoon salt
2 cups long-grain white rice

Steps:

Prepare Cooked White Rice: In a heavy 4-quart saucepan or Dutch oven, heat 3 cups water, 1/4 cup olive oil, and salt to boiling over high heat.
Reduce heat to medium; add 2 cups rice and cook uncovered until rice appears to be dry-10 to 15 minutes.
Using a fork, bring rice on the bottom to the top, but do not mix.
Reduce heat to low; cook 10 minutes.
Turn rice over again and cook 10 minutes longer.
Cover rice and keep warm until ready to serve.
This rice dish is somewhat crunchy in texture.
Beans: In a 1-quart saucepan, heat water and squash to boiling over high heat.
Reduce heat to low, cover, and cook until tender-10 to 15 minutes.
Drain squash, reserving 1 1/2 cups cooking liquid in a measuring cup.
Add annatto seeds to cooking liquid and set aside 5 minutes.
In 4-quart saucepan, heat olive oil over medium heat.
Add onion, green pepper, garlic, chile pepper, and cilantro; saute mixture, or sofrito, 5 minutes.
Strain liquid from annatto into sofrito, discarding seeds.
Add tomato sauce and squash.
Reduce heat to low and cook, stirring occasionally, until sauce is thickened-about 20 minutes.
Stir undrained beans, salt, and oregano into mixture and cook until beans are warmed through and sauce has thickened again-about 15 minutes.
To serve, spoon bean mixture over Cooked White Rice on serving plate.
Enjoy!

PUERTO RICAN RICE AND BEANS

Puerto Rican Rice and Beans image

Very tasty Puerto Rican rice and beans recipe. Thanks Anita for the recipe! My kids LOVE the crust and fight over it. Great with hot sauce. You can also add leftover chicken. It's a very forgiving recipe.

Provided by CrazyCat

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 55m

Yield 10

Number Of Ingredients 8

Ingredients

1 pound pork roast, diced
3 teaspoons minced garlic
1 (15 ounce) can gandules (pigeon peas), drained (such as Goya®)
1 cup recaito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with achiote
1 (5 ounce) jar pitted green olives
3 cups long grain rice, rinsed
water as needed

Steps:

Heat a large stockpot over medium-high heat. Add pork and saute until browned, about 7 minutes. Stir in garlic and heat until fragrant. Add gandules, recaito, sazon seasoning, and olives. Reduce heat and simmer for about 10 minutes.
Add rice to the pot and stir to coat. Add 1 1/2 cans' worth of water; bring to a boil and cover. Simmer until rice has absorbed most of the liquid and formed a "crust" on the bottom, 20 to 30 minutes. Stir mixture near the top, avoiding the crust, after 20 minutes.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 50.6 g, Cholesterol 18 mg, Fat 5.8 g, Fiber 2.3 g, Protein 11.7 g, SaturatedFat 1.6 g, Sodium 1237.9 mg, Sugar 0.1 g

PUERTO RICAN RICE AND BEANS (ARROZ CON GANDULES)

Puerto Rican Rice and Beans (Arroz con Gandules) image

Afraid of rice so you use Minute® rice? Try this Puerto Rican style rice passed on from my family and you will never go back! No more boxed rice!

Provided by The Messy Cook

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
½ cup sofrito
2 cloves garlic, chopped
1 (1.41 ounce) package sazon seasoning with achiote
½ tablespoon adobo seasoning
2 cups medium-grain white rice
2 cups chicken broth
1 ½ cups water
1 (15 ounce) can gandules (pigeon peas), drained and rinsed
2 tablespoons chopped fresh cilantro

Steps:

Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
Turn off heat and let rice sit, uncovered, for 10 minutes more.

Nutrition Facts : Calories 256.1 calories, Carbohydrate 47.1 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 2.7 g, Protein 7.1 g, SaturatedFat 0.4 g, Sodium 1287.7 mg, Sugar 0.6 g

YELLOW RICE WITH BEANS ( ARROZ CON HABICHUELAS)

Yellow Rice With Beans ( Arroz Con Habichuelas) image

Make and share this Yellow Rice With Beans ( Arroz Con Habichuelas) recipe from Food.com.

Provided by Michelle Figueroa

Categories Long Grain Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup extra virgin olive oil
1/2 lb ham, chopped
1/2 cup sofrito sauce
1 sazon goya con culantro y achiote
15 1/2 ounces pink beans, undrained
2 cups rice, preferably long grain
2 cups chicken broth
1/2 cup roasted red pepper, chopped
1 bay leaf
1 teaspoon dried oregano, crushed
1 tablespoon green olives

Steps:

In a medium sized pot heat olive oil and add ham. Cook until browned.
Add sofrito and simmer over medium heat for 2 or 3 minutes.
Add all remaining ingredients, mixing thorougly.
Taste broth for reseasoning, if necessary. It should be very slightly on the salty side being that the rice will absorb most of the seasoning.
Cover. Cook over medium low heat for about 25 minutes. Stir, cover and cook for an additional 15 minutes.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your beans and rice taste their best.
Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a flavorful sofrito: The sofrito is the base of the dish, so make sure it's packed with flavor. Use a variety of vegetables, herbs, and spices to create a delicious and aromatic sofrito.
Cook the beans and rice together: This will help the flavors to meld together and create a more cohesive dish.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the beans and rice from sticking to the bottom of the pot.
Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lime juice or a dollop of sour cream to brighten up the flavors.

Conclusion:

Puerto Rican beans and rice is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and flavorful sofrito, this dish is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Puerto Rican beans and rice a try. You won't be disappointed!