Arroz con habichuelas is a Puerto Rican staple. In my house, rice is served as a side dish most nights. Lucas’ favorites are white rice and “special rice” (aka Chicken Flavored Rice A Roni).  Whether you use canned or dry beans is a personal preference in most Latino households.  I use canned Goya beans because my cooking time on weeknights is usually limited.  I try to get dinner on the table in 45 minutes so the kids don’t get too cranky and hungry.  Here is my Puerto Rican rice and beans recipe along with a few shortcuts.

Ingredients for Rice

• 3 cups of long grain rice (Canilla or Carolina)
• 4 cups of water
• 1 tbsp. butter
• Salt to taste

Cooking Instructions for Rice

On weeknights, I use a rice cooker to make white rice. It’s quick and easy. Set the rice cooker first, then prep the rest of the meal.

• Place the ingredients in the rice cooker
• Cover and set the rice cooker
• Once the water boils and butter melts, stir the rice to evenly combine all of the ingredients.  The butter will prevent the rice from sticking to the pot
• When your rice cooker switches to the “Warm” setting, the rice is ready to serve.  Cooking time varies by model and amount of rice being cooked

Rice cookers are great time savers often overlooked by Latina cooks. Buy an inexpensive one and give it a try.  You’ll love it.  Save the IMUSA caldero for when your mom or suegra come over for dinner.

Ingredients for Beans

• 1 can Goya pink beans (undrained)
• ½ cup of water
• ¼ can tomato sauce
• 1 tbsp. fresh sofrito or 1 frozen cube
• ½ tbsp. oregano
• 1 packet Goya sazon con ajo y cebolla
• 2 baby gold potatoes cut in 1” pieces

Bean recipes, like sofrito, tend to be influenced by the country and region you’re from. This recipe can be used with different types of beans.  Try it with your favorite bean.

Cooking Instructions for Beans

• Combine ingredients and cook over medium/high heat until the mixture boils and frozen sofrito thraws
• Reduce to low heat and simmer until mixture thickens and potatoes are cooked through, about 15-20 minutes

Beans reheat well.  Store leftovers in the refrigerator in an air tight container until you’re ready to use.  Enrique likes to use leftover beans as a topping on his crunchy tacos. If you try this recipe, let me know how it goes by sharing a comment or tagging a photo with #latinamominnyc

Buen provecho!

Jackie

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