How to Make Puerto Rican Rice and Beans

Every Latin American and Caribbean culture has its own version of beans and rice, with countless variations. Puerto Rican habichuelas is a complete meal, with ham and potatoes added to mildly sauced red or pink beans. For some, the dish is not complete without chunks of pumpkin or tangy olives, which you can add or omit according to your tastes. Look for ingredients such as sofrito -- a green pepper cooking sauce -- at the supermarket in the Latin foods aisle or at a Latin grocery.

Things You'll Need

  • 1 tbsp. olive oil
  • 1/2 pound diced ham
  • 1/2 cup jarred or fresh sofrito
  • 2 cloves chopped garlic
  • 1 can red beans
  • 1 can pink beans
  • 2 ham or chicken bullion cubes
  • 1 cup tomato sauce
  • 1/4 cup sliced green olives
  • 2 diced potatoes
  • 1 cup diced pumpkin
  • Hot cooked rice

Instructions

  1. Heat 1 tbsp. of olive oil in the bottom of a heavy cooking pot or Dutch oven, over medium heat. Add 1/2 pound diced ham and stir until it browns.

    If you can not find sofrito, saute diced onion and mild green pepper together until soft.

  2. Add 1/4 cup of sofrito and 2 cloves of chopped garlic. Cook for 5 minutes over low heat.

  3. Drain 1 can of red beans and add them to the pot, stirring.

  4. Dissolve 2 ham or chicken bullion cubes in 2 cups of boiling water. Add the broth to the pot, along with 1 cup of tomato sauce, 1/4 cup of sliced green olives, 2 diced potatoes and 1 cup of diced pumpkin.

  5. Bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 30 to 45 minutes, or until the potatoes are soft.

  6. Scoop the rice into serving bowls and top with the beans.

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