I can’t believe it’s been five (5!) years since I first published one of my favorite comfort foods in the entire world: my mom’s Puerto Rican Rice and Beans.
As many of you know, my mom is full Puerto Rican, as are my grandparents. My childhood dinners were often full of Hispanic cuisine — often empanadas, rice and beans, tostones, pozole and ALL THE GOOD THINGS IN LIFE. Over the past few years, I’ve connected with recipes that are from my heritage and started cooking from the soul again. Personally, it feels incredibly rewarding when Puerto Rican soul food fills my home with its intoxicating, aromatic spices. As an ode to my heritage and strong connection with food, Tony and I even had a custom Hispanic-themed menu at our wedding (with many authentic Puerto Rican flavors) and it was INCREDIBLE.
And even if you aren’t Puerto Rican, why not try something new?! We could all use a good dose of global-inspired creativity and cooking in our lives. These rice and beans are the perfect way to start.
What are Puerto Rican rice and beans?
Puerto Rican rice and beans are typically made with long or medium-grained rice, sofrito, sazon, tomato sauce, culantro, and oftentimes pork. For the beans, people often use dark red kidney beans or “habichuelas guisadas,” but my family prefers to use pink or pinto beans in our recipe.
Please note that everyone’s version of their own rice and beans is different, but this is what my mom and grandma taught me and what I’m passing along to you. For example, some add olives and pork to their rice and beans, but we leave those items out. Some also enjoy the rice with pigeon peas by itself (my arroz con gandules recipe is a must!) or as a side and serve the beans separately with white rice, yellow rice and/or meat.
This is how we usually make our rice and beans and we LOVE it so so much. If you have your own version of rice and beans I’d love to hear how you or your family makes it! Leave a comment and let me know.
Everything you’ll need to make Puerto Rican rice and beans
Now let’s talk about this recipe and all the details because I’m SO excited for you to try it all out ASAP. Before you begin, please know that you may need a few ‘special’ ingredients that can be a little difficult, depending on where you live.
- Dried pink or pinto beans: You’ll need dried pinto or pink beans (my mom loves pink and I love pinto), the choice is yours. I had a really hard time finding them (even in Chicago), but if your store has a Hispanic section, you might be in luck.
- Sazon: Sazon is a really popular Puerto Rican spice. The downside of most sazon is that it contains MSG, but I have an easy, homemade DIY sazon! I often use the packets because they are easy for me to find and the flavors are 100% similar to what I’m used to. It’s really up to your personal preference. ALSO sazon seasoning is literally my favorite thing EVER.
- Sofrito: this is the traditional sauce that you’ll cook the rice and beans in. My version is made with a mixture of garlic, onion, green bell pepper, cilantro and tomato sauce. Some use fresh tomatoes and culantro, but this is just how we normally make it!
- Green pigeon peas: Green pigeon peas are INCREDIBLE and very, very good for you. Unfortunately, they can be difficult to find. I typically purchase in the Hispanic section of the grocery store (if they have it), head to our local Hispanic grocery store, or purchase off Amazon.
- White basmati rice: This is our favorite kind to use because of how fluffy the rice gets. It shouldn’t be that difficult to find, but please don’t try and sub another rice. Or if you do, just know that cooking times differ. For instance, brown rice can take up to 45 minutes.
Can I use regular peas?
Sure! This recipe is meant to be inclusive and it’s totally understandable that you may not be able to find the exact ingredients. Pigeon peas are traditional, but you can use green peas instead. Here’s how to do it:
- Increase the water in the recipe by 1/2 cup so that you have 3 1/2 cups total.
- After you bring the water to a boil, add 1 1/2 cups of frozen peas and the rice.
- Continue the recipe as written!
How to make my mom’s Puerto Rican rice and beans
As always, see below for the full, detailed instructions, but here are the basics!
- Soak the beans. You’ll start by soaking your beans in water or broth with a bay leaf for 6-8 hours. You can do so at room temp.
- Cook the beans. After your beans have soaked, keep the liquid and bring the beans to a boil, then reduce the heat and simmer them for 1-2 hours until they’re tender. Do not drain the beans.
- Make sofrito. In the last 30 minutes or so of cooking, you can make your sofrito but sauteing onion, green pepper, cilantro and garlic. Reduce the heat and simmer with tomato sauce and sazon. You’ll then add the sauce to the beans (with the liquid they cooked in!) and simmer it all together.
- Make the arroz con gandules. While the beans and sofrito are simmering together, you’ll make more sofrito. Add in your can of pigeon peas with the liquid, plus water, and bring it to a boil. Then stir in the rice, cover and simmer until the rice is tender.
- Taste & serve. Once the beans and rice are done, taste them and adjust the seasoning as needed. Then serve and garnish with cilantro and some avocado slices!
Serving & storing tips
- To serve: this Puerto Rican rice and beans recipe is a WONDERFUL recipe for serving a crowd because you can easily double the recipe. And if you really want to add meat to this dish, I would suggest sauteed kielbasa sausage added to the beans. Perfect for dipping tortilla chips in too!
- To store: simply store any leftover rice and beans in airtight containers in the refrigerator for up to 4-5 days. This recipe is perfect for meal prep!
More family recipes to try
- Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- One Pan Sazon Skillet Chicken
- Turkey Picadillo (with a slow cooker option!)
- Mama’s Chickpeas in Sofrito with Arroz con Gandules
- Green Chile Chicken Pozole
Get all of my globally-inspired recipes here!
If you make this Puerto Rican rice and beans recipe be sure and tag #ambitiouskitchen on Instagram or leave a comment below and rate it so I can know how you liked it. Thanks for being here — have a lovely week! xo.
Mom's Authentic Puerto Rican Rice and Beans
Ingredients
- For the beans:
- 1 pound dry pinto or pink beans, sorted and damaged beans removed (about 2 cups dried beans), soaked overnight for 6-8 hours, no longer
- 6-8 cups water or vegetarian broth
- 1-2 bay leaves
- For the sofrito (for the beans):
- 2 teaspoons olive oil
- ½ cup finely diced yellow onion
- ½ cup finely diced green bell pepper
- ¼ cup finely diced cilantro
- 3 cloves garlic, minced
- 1 cup no salt added tomato sauce (from one 15 oz can -- reserve extra sauce for rice)
- 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)
- For the rice:
- 2 teaspoons olive oil
- 1/3 cup finely diced yellow onion
- 1/3 cup finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup no salt added tomato sauce
- 3 teaspoons (2 packets) Sazon Culantro ey Achiote* (see note in recipe for how to make your own)
- ⅛ teaspoon adobo (or just a pinch)
- 1 (15 oz) can Goya Green Pigeon peas** (see note in recipe for a sub)
- 3 cups water
- 2 cups basmati white rice
Instructions
- Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
- After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!
- How to make Sofrito (for 1 pound beans): Sofrito in spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add oil to a medium skillet and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. Add your sofrito to the beans (remember you were not supposed to drain the beans) and simmer uncovered over medium low heat for 20-30 minutes, stirring occasionally, so that the spices infuse with the beans. After that, turn the bean off and cover so that they keep the heat while you finish making everything else. They should stay hot enough for an hour or so.
- While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium-low and add tomato sauce, sazon and adobo and simmer for 2 minutes until sauce comes together. Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) and 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
- Once beans and rice are done, taste both and adjust seasonings as necessary, including adding more salt.
- How to serve: add rice and beans to a bowl with extra sauce from the beans, garnish with cilantro and a few avocado slices. You can also add hot sauce if you like a little heat. Serves 6.
Recipe Notes
Nutrition
This post was originally published on September 4th, 2017, and republished on January 10th, 2022.
311 comments
This looks INSANELY delicious! So tasty and comforting, you’re so lucky that you had such great food as a child. Definitely going to try this one out!
I am super lucky! It inspires so much of my cooking now 🙂 Hope you get the chance to try it!
Yummy can’t wait to make them tommrow thanks inJoy your day carolann
Hi Monique, boricuas, don’t mix both. I found the picture very strange. Rice with pigeon peas stands by itself with meat, salad, plantains and avocado. Beans are companion for yellow or white rice, usually accompanied with meat, salad and avocado, and/or plantains.
I CAN NOT wait to make this!!!
Do it do it!!
Are we cooking the beans in the soaking liquid or draining and adding new water?
You can cook in the liquid. 🙂
I cannot WAIT to try these. I love a good bowl of beans & rice, and I love that these are authentic. Thanks for sharing, Monique (and mom)!!
So good! Hope you enjoy <3
Oh my word this is AMAZING. Trying immediately.
I hope you love it!!
You can make the Sofrito the night before and freeze it. So when your ready to cook your Arroz con Gandules, the “rice & pigeon peas” the Sofrito has been frozen with flavor it will have a much better taste. The Sofrito and seasoning is what is important in this dish. So good luck ladies! Wepa!!!
YUM! Yes, agree on that tip about freezing! So so good.
That’s a great idea. Any tips on freezing leftover beans once cooked/prepared?
Yes, you can simply allow them to cool to room temp after cooking, then place in freezer safe containers and freeze for later!
Im puertorican and we never make rice with pigeon peas and beans, it just doesn’t go together.
We make white rice and beans, or any yellow rice with beans and some meat.
True. We, 💯 boricuas, don’t mix both. I found the picture very strange. Rice with pigeon peas stands by itself. Beans are companion for yellow or white rice, usually accompanied with meat, salad and avocado, or plantains.
Geez. I never had pinto beans growing up in Puerto Rico. It was habichuelas coloradas con arroz blanco, or garbanzo or frijoles negros (Ok, my mom was Costa Rican), or gandules. I associate pinto beans more with the Mexican cooking I came to love living in SoCal. Just my experiences.
Yes I hear you! I personally just love pinto beans (I suppose it’s my take on the recipe!). 🙂
Sorry but this by no means is authentic Puerto Rican cooking. Nothing like my grandparents or my mom cooks.
Well, it’s authentic for our family. I’m sure everyone is different.
I’m a Puerto Rican, raised on the island (Ponce) and rice and beans is my favorite dish of all time and my death-row meal! My mom, grandmas, and aunts made this recipe with pinto or pink beans all the time, because we prefer them to the red ones. There are as many “habichuelas guisadas” recipes in PR as there are households, every cook puts their own twist on them. They all vary slightly, and they are all authentic and delicious (same goes for sofrito & arroz con gandules). Sazón packets are a staple there and you’d be hard pressed to find a kitchen in PR without them. Culantro leaves are hard to find in the US, but cilantro tastes so close, I don’t find the final taste of the dish is affected if you substitute one for the other. Anyways, I just wanted to say thanks for sharing a recipe so close to your family’s heart. It looks delish and I would happily dig in!!
You said it girl. I agree with you .Not évery one cooks the same but If you use sofirto you know it’s going to be gcod.. I love my beans guisadas not just plain. We have the best seasoning.
Doesn’t mean you have to rate the recipe low, you didn’t even try it. Jeez.
Was that really necessary?
I mean, to talk the recipe down? Sounds mean spirited and a little jealous 🙁
Hi i am passionate PUERTO Rican cook and this does not take hours. Authentic in some ways but not totally. I was raised making the rice with both long,or short grain rice. We didn’t chop the cilantro we just threw a few stems with leaves and bam! Sofrito is better made in advance and can be frozen.
No it doesn’t need to take hours! But this is how my mom and Grandmother prefer to cook it. 🙂
I am a 69 yr. old Puerto Rican woman, both parents were born and raised in Puerto Rico. and this recipe is NOT authentic Puerto Rican beans. I don’t know about the arroz con gandules, I only got as far the picture of the beans and had to read that recipe.
We use dark red kidney beans to start in this dish. I don’t think there is a naturally grown pinto bean in Puerto Rico. Pinto beans are a staple in Mexican cuisine. It may be that the original recipe was modified, and it may taste just fine. But, the texture is not the same at all. The beans should be in their own sauce, a pourable sauce Slightly thickened by 2 quartered potatoes cooked with the beans. Tomato paste, garlic smashed in a pilon, celantro, onion and green pepper. I am not familiar with the seasoning you mentioned in the packets.
I’m not commentating on how your dish tastes, but it isn’t the same dish. Please don’t represent this recipe as an authentic Puerto Rican dish. Thank you.
Hi Pauline — totally understand, but in America it’s nearly impossible to get celantro. This is what my Mom has always made us and so it’s authentic as it gets for me. Also, please note that I did mention that I personally prefer pinto beans. Have a great day!
Ms. Ayala, I am Puerto Rican born and raised. There are many different kinds of beans that we buy in the island and that we make and made them Puerto Rican. In our home we had all kinds of beans, including the pinto beans. As a matter of fact, we never liked the kidney beans.
What I found interesting about this recipe is that she took the trouble to do arroz con gandules and then she added the beans. We either use one or the other, but we never mixed the gandules with beans. But that does not mean that is not Puerto Rican.
Monique, thank you for reinforcing your heritage, we are all proud of where we come from or our parents come from. Good luck. Thank you for your vegan dishes.
Thank you so much for your note. I’m proud of my heritage and of my mom’s delicious recipe!
This looks and sounds incredible!!! I cannot wait to give this a try! x
Ariadna || RAWR BOWS
I hope you love it!!
If we want to use no beans in the rice do we just add extra water?
Yes, I have instructions for leaving out the peas in the note section of the recipe — all you’ll need to do is add 1/2 cup extra water (so 3 1/2 cups total)
This looks like its packed full of flavor, excited to give it a try and hopefully make a large batch to enjoy for lunch throughout the week!
Tons of flavor! I hope you get a chance to try it 🙂
Could the recipe work if you substitute with brown basmati rice vs. white? Looks delicious!
I believe so! It will just take a bit longer to cook 🙂
I used brown basmati rice – I did have to cook longer, but the flavors were still so delicious.
Glad you enjoyed!
Can this be made in crockpot?
Yep! Just be sure to soak the beans first, and add a bit less liquid. The flavors might not be as robust as they didn’t get a chance to bubble and steam, but it should turn out just fine!
I buy Goya Pigeon Peas (gandules) at Target.
Perfect!
Usually, you give nutritional infos for your recipes. You did not do it this time. It is important for me as I am diabetic and have to know these infos. But I understand!
I don’t know why people are giving you such a hard time about whether or not it’s “authentic”. 😕 Does that matter? This sounds delicious, and I’ve been eager to try it since you first mentioned making it while your mom visited. Thanks for sharing. 🙂
Thanks so much, Wendy! Hope you get the chance to try it out and love it 🙂
Made this today and it was SO tasty – a hit with my husband, too. We ate the beans and rice with baked chicken, but I’m excited to eat the leftovers with avocado. BTW- I tried to rate this 5 stars but couldn’t get the 5th to fill in.
Amazing! So glad you two both enjoyed this one 🙂
I agree with Wendy R. Please refrain from posting nasty comments. I look forward to trying the dish and as someone who had to eat British cooking as a child, I couldn’t care less whether it’s authentic. How would I know or care? Thanks.
Thank you for your note, Shirley!
It doesn’t take 8 hours not even for 300 people,I coo all my life in Puerto Rican restaurant,
Hi Adam! My family and I like to soak the beans and bay leaf for about 8 hours (which is where the timing comes from) – personal preference.
I don’t think I’ve ever tried authentic Puerto Rican rice and beans! I know, SHAME SHAME SHAME. Definitely have to with this recipe!
Yes! I hope you try it out!
Yum yum!
Recipe looks amazing, can’t wait to try it! Any idea how the beans freeze once they’re cooked? I often make big batches of black beans and lentils and freeze them in individual portions for future meals. They reheat beautifully. I’ve never frozen rice so I’m curious about that as well.
You can freeze the Sofrito and the flavor will be great! I haven’t tried freezing the rice, but it should work just fine.
Made this for “first day back to school dinner” and it was delicious. Definitely time consuming, but makes a large quantity and leftovers were even better. Some of my kids ate leftovers for breakfast. Another packed in her lunch. Yum!
The leftovers are almost the best part! Glad you all enjoyed 🙂
Inwas so suprised when I saw this recipe on your site as I am too Puerto Rican ! Glad to see you sharing the recipes of our beautiful island ! Weeppaaaa ! 😀
Awesome! 🙂
What kind of adobo seasons no do you use? I see several varieties when I’m in the store
I just use the Goya Adobo All Purpose seasoning!
I can’t speak to the authenicness of any PR beans and rice recipe but I can say with 100% certainty that I think this is absolutely delicious. My family and I are currently hunkered down in Tampa Bay waiting for Irma and we chose this as our last warm and comforting meal before the sh*t hits the fan. I also made a batch of our most favorite cookies (brown butter choc chip w sea salt). Thanks for giving us comfort through this scary time! ❤️
Hi Carie! So glad you were all able to have some comfort during a scary time – I find that comfort food is one of the best ways to do so. Thinking of you down in Tampa Bay!
Thank you for your love of MOM, Grangma,,and you for taking time
to share
Thank you for reading along!
How would you modify if you were using canned pinto beans? Thanks!
Hi Jennine! I’ve actually never used canned pinto beans, so I’m not sure how the cooking time & flavors would vary!
This is delicious! I found uncured turkey sausage/ kielbasa and sauteed that together with kale and diced jalapeno to add some meat and greens. I also misread the ingredients and grabbed yellow bell pepper instead of green. Either way, it turned out yummy and pleased this pregnant mama!
Made my first Sofrito last night and I’m hooked. I’m an experienced cook, but have struggled cooking dried beans to my liking. This dish was the best version of rice and beans I’ve accomplished. Thanks so much for the new flavors and it will be a goto for our family.
Amazing! I’m so glad you got to try it out 🙂 Such a great recipe to share with the whole family!
Hi Monique,
I am making this recipe today, but with Adobo, because I don’t know what it is? I am in Australia. Would you please enlighten me?
Cheers,
Sue
Hi Sue! Adobo is a seasoning, and is pretty much a mix of spices (salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder).
All in equal parts?
Try this one! And then just use a pinch of it in the recipe!
I love the sound of this dish. I’m going to try it Mondy night! Thanks for sharing.
Enjoy!!
Loved this recipe! I made the beans in my instant pot and they came out great! Followed all of your directions and I wouldn’t change a thing!
So great to hear! Glad you enjoyed 🙂
Thank you for making my party successful! The idea is great and quite simple. Have more meaningful posts to share with everyone.
I just made this for dinner tonight and it was AMAZING! Thank you:)
So great to hear!!
Made this last night. It was wonderful!
So glad you enjoyed!
I am in the process of making it for tomorrow. I already made my first sofrito. It’s delicious. I will be soaking the beans overnight and putting it all together tomorrow. Will post a follow up.
Amazing! I hope you enjoyed it 🙂
Brenda Diaz and Paulina Ayala …really…have to come onto this site and criticize recipe is not authentic…from Jersey City…good percent of my friends are from Puerto Rico…everyone has a different variation. In the end, I don’t see either of you sharing your “authentic” recipes. So easy to go onto another person’s page and put down…try your own site and see how you like it. Monique…thank you for sharing your family recipes. I did try this plus other recipes for same…loved it.
Thank you for the kind words, Deborah! I’m so glad you’re enjoying the recipes here!
This is probably a stupid question, but do you rinse the dried beans before soaking? Not sure if that would alter the soaking water like removing necessary starch or something. Thanks!
Not a stupid question! I usually just soak them as-is 🙂
Can I freeze these?? I want to make these but I’m afraid I can’t excatly eat them all in one go. It seems perfect for meal prepping!
You can freeze the sofrito and the flavor will be great! I haven’t quite tried freezing the rice, but it should work just fine. Enjoy!
Thanks!
Any suggestions for a veggie side dish that would complement these flavors? We try to have a green vegetable with every meal 🙂 Thank you!
I would do some easy, roasted veggies like these!
One of my all-time favorites! I found this recipe during my Vegan February, and now it is a staple in our household. Great for meal prepping, lunches or just a solid dinner. My ultimate meat eater friends devoured this, there is so much flavor – perfect for all crowds. Thank you!
I’m so happy you found this one! I love meal-prepping this too 🙂 Glad it’s meat-eater approved!
So, so good. We devoured every last bite.
Thank you for sharing your special family recipe Monique!
So glad you guys loved this one! It’s my favorite comfort food for a reason 🙂
I have made this, and it it absolutely delicious!! I wondered if the beans could be made in the instant pot?
I’m so glad you like it!! I think they should work in an Instant Pot, but I’m not 100% sure as I don’t have one.
Probably a stupid question, but can I use canned beans and cook them in the liquid already in the can?
Hi Britny! I haven’t tried it this way so I’m actually not sure – the way I cook the beans in the recipe will probably be your best bet!
I was wondering if someone could tell me how many servings the is for? I am wanting to make this, but i’m worried i’ll have a ton of leftovers
This serves 6!
Hi – this recipe looks amazing and I am going to try it this week. How do you suggest preparing the beans using an Instant Pot pressure cooker? Cook the sofrito first, add to the dry beans & water, and cook everything under pressure for say 50 mins?
Hi Colleen! I actually don’t have an Instant Pot, so I’m not sure about the cook time for this recipe. Sorry about that!
I made this a few days ago and it is amazing! ALL the leftovers are gone and everyone is sad! I used my instant pot to cook the beans which was nice because I could skip the soaking and I cooked them on high pressure for 30 min (it made nice soft beans – you could set it for less time if you want firmer beans). After the beans were done I added the sofrito right to the beans in my instant put and set it on saute low to simmer while I made the rice and it came out great! This will be a new family favorite of ours. Thank you!
So happy to hear that Taci!! This one makes delicious leftovers 🙂 I’m glad it’s a new family favorite!
I made this last week and it was delicious! I am highly allergic to fresh garlic,so I just used garlic powder and a little garlic salt. The kids walked in and immediately were like, “Oh Mom! The house smells SO good! What IS that? This is now on my monthly rotation of dinner options! Thanks!
I wanted a meat with this and had a pork roast in the freezer, so called my friend who is Puerto Rican, and she sent me a recipe for Pernil. Marinated it in a zippy bag overnight, threw it in the crockpot in the morning and by the time the rice & beans were done, the pork was ready for shredding! And yes, leftovers were the bomb! As for authenticity? You know, I make halupki (cabbage rolls) every year for the holidays and I make them the way my Mom and Gram taught me. My other grandmother made hers a little different, and my best friend makes hers different, the way HER mom taught her. They are all STILL authentic halupki. So you just GO GIRL, and those snarky people can just take their snarkiness somewhere else! 😀
Perfect! Such great leftovers too. And YES thanks so much Jill 🙂
Do you put in the rice uncooked or cooked and let it get more tender while it simmers?
Uncooked! Check out the recipe video to see how it’s done, too 🙂
Um this was amazing!!! I did with kidney beans just because it’s my preference. I’ve always made this but with canned and buy the sofrito. Do to make it all from scratch was like whoa!!! Totally different and worth it! Extremely delicious!! Thank you! I will be making for my Puerto Rican family for Xmas! Thanks for sharing your version!
Perfect! So glad you loved this one 🙂 Hope the whole family does too!
I made this for my meal prep for lunches this week. I normally put salt pork in my rice, but this time i did without and it was delicious. I added a side of pork chili verde for more protein.
Glad you liked this one! Perfect for meal prep (and adding your own sides 🙂 ).
Monique this was absolutely delicious!!! My husband scarfed it down and in between bites requested that we have it every other week!!! 😀 All three of my boys loved it as well. Winner recipe! The ingredients really combined into something special. After soaking the beans overnight I cooked them in the slow cooker all day then finished on the stovetop. It was perfect!
Amazing!! I’m so glad 🙂
This is an amazing recipe and delicious meal. I cooked the beans yesterday, kept them in the pot in a cool place overnight and they heated up perfect when I made the rice the next day. It was indeed a learning curve…sazon…adobo and I enjoyed making them. So thank you for this ethnic PR dish. It warmed our Canadian spirit, in the middle of this current storm snap. And Happy Valentine’s DAY!!
Perfect! So glad you loved this one. Great for winter!!
I want to make this next weekend and I’m just curious what brand of adobo you use in your recipes. Is it Goya or homemade? This looks yummy 🙂
Goya is just fine! You only need a pinch 🙂
I dont know it must be something that is done here in this country
But in Puerto Rico we dont mix gandules with beans Puerto Rican Rice and beans is usually made with white rice or Arroz guisado which is red rice. We never mix arroz con gandules wuthe habicheulas guisada. I said this I’ve been a Chef and I specialize in Puerto Rican cuisine
Pretty good. My mother died before I could get her recipe. I know she made it a little different but this was delicious. I only made the beans. I had it over plain brown rice. I added potatoes to the beans. Who cares what beans you use? We probably make beans a little different in the US because some of the ingredients are hard to find. Anyway, thanks for the recipe. I made extra sofrito and froze it.
Everyone’s authentic recipes are tweaked a bit differently 🙂 I’m glad you found this one and that you liked it! Great idea on freezing extra sofrito, too.
In your defense I hate when people judge other peoples recipes. If it’s how your mom made it and called it, then that’s what it is. All you people wanting to correct her get over it. You cook and name your own version of Puerto Rican rice and beans. This sounds amazing and delicious. I can’t wait to try this version. As I also am Puerto Rican and of course my family had there own version but I love trying something new always. Thanks for posting this wonderful recipe!!
Thank you so much! Yes, I named this one “Mom’s” Puerto Rican Rice and Beans for a reason 😉 Hope you love this version too!
I just want to tell you how delicious this came out! I haven’t had real good Puerto Rican food since NY. I never attempted to make it myself because I know it wouldn’t taste anywhere near what my friends made. I don’t care what anyone says the rice is authentic! I don’t know about the beans cause I never had them. Both dishes are delicious! Takes me back to NY. Thanks again for such great recipes!
Thank you for your note & rating, Rachel! I’m so glad you found this recipe. If you like chicken you should give this one a try next 🙂
I forgot to give it 5 stars
This is so delicious, my 4 year old son ate all of his and that means alot. I love that it can feed a crowd and it’s such cheap ingredients. Thanks for a recipe I will make over and over again!
Amazing! So happy to hear that. This one’s great for the whole family + leftovers!
I Made the beans and rice today, both of these recipes are sooo good. You have made the recipes easy to follow and very easy to make. I am not Puertican but love the food. Thank you!!
Amazing! Glad you’re loving these recipes. Some of my all time favorites 🙂
This looks amazing! Currently shopping for ingredients to make this but I see two kinds of canned Goya pigeon peas: 1 Brown and 1 green. Which is the one you used?
I used green but I think brown would also work!
All I have to say is… YUUUM! Thank you for sharing! The only thing I did differently was make my sofrito with red peppers and culantro instead of tomato sauce since hubby has acid reflux.
Perfect! Glad you both enjoyed!
This was absolutely delicious! Thanks for sharing your family repipe and your memories. Is there a way to print it for my personal recipe book?
Absolutely! So happy you enjoyed. Feel free to click the pink “print” button located underneath the prep & cook times!
In Puerto Rico, when you talk about rice and beans it is white rice and beans (red kidney, pink or pinto beans). Arroz con gandules (pigeon peas) is a separate dish and you don’t have beans with it. If you make it different it is not authentically puertorican. I’m 78 years old from Vieques, living in Tennessee for over 20 years, and I love to cook.
Exactly my thoughts. When you talk about rice and beans you’re talking about something very different than what is being shown here as puerto rican rice and beans!
I haven’t read all the comments; I hope they haven’t been very rude. There are ways of communicating things without being rude. By definition of the word used, the recipe isn’t “authentic”. If everyone’s version were different you wouldn’t find what you do, consistently, in many restaurants and homes across the island. However, everyone does have the right to make it their own way. I think what might be throwing some people off is the fact that some might be looking to replicate what people from the island eat, and this is not it, by any means. Year after year, upon searching for authentic recipes on google, coming across your recipe, and reading “authentic”, people will expect authenticity. It’s just what happens, whether you’re a Puerto Rican, Italian or Peruvian person looking for a recipe from home to replicate mom’s or grandma’s cooking. Titles are everything during a search. Upon running into this recipe by chance, those who know how to make this, will probably feel like this is what most people will now think-mistakenly- that Puerto Rican food tastes like. But there are plenty of other sites for Puerto Rican recipes. An “authentic” PR plate of rice and beans will not include Polish sausage or Indian rice but instead diced cured ham -or even cured pork belly or chorizo are used in some cases- and, for the rice, small or medium grain rice. Can you switch things up if you have no other option? Of course. In an “authentic” plate of rice and beans, the beans are simply not served with “arroz con gandules”. Can you do so if you wish? Yes, of course! The “authentic” beans will also usually include diced potatoes and/or pumpkin and a few other things are also different from this recipe. This recipe must be absolutely delicious yet it is a very different version from the authentic dish.
TIP:I live in the midwest (not Illinois) and I find culantro and many other “musts” at asian and “global” stores.
Yes! Your comment nails it. I know how to cook this and I am trying very hard not to be rude because the girl is only making it how her mom Told her. I was expecting to see an authentic recipe.
Food looks good! Don’t understand why you had difficulties finding the beans at the stores@ I lived 48 years in Chicago and know for a fact that you can find this product? Unless you are from the suburbs, that is?
I am from the island. I am also sorry because the one star review is not something anyone would like but this is simply not authentic Puerto Rican food, whether it is your mom’s or not, good or bad, it just isn’t . This recipe must be trending at the moment because its getting sept 2019 comments …and it is your take on it and most people who read this will think this is what our food is because it says “authentic”. Not sure how someone in the Chicago area submits this as authentic Puerto Rican food.
Amazing amazing. Could not get enough and love that it was such a big portion so I can eat it over and over again !
So happy you loved it! One of my all time favs 🙂
This recipe was delicious! I cheated to save time and did use canned organic pinto beans BUT, I promise, Monique, I will make again using dried as recipe calls for! I also made my own Sazon seasoning mix as the recipe calls for and it was the perfect combo of spices. Not overpowering at all!! Lastly I used frozen organic green peas and gave it the slightest bit of sweetness. I will definitely be making this for my family again! .
Perfect! I’m glad the pinto beans worked out well 🙂 let me know when you give it a try with the dried beans!
Great dish to make on a snowy day
Absolutely! So cozy and delicious.
This recipe is so phenomenal ♥️ It tastes amazing, it’s inexpensive, it’s vegan! It’s a crowd pleaser at every family get together. I ordered the seasoning packets and the pigeon peas on Amazon and it was worth the wait.
Absolutely! So glad you enjoyed!
Have you converted this recipe for the Instant Pot?
I’ve never made it in an Instant Pot so I’m not sure what the instructions would be. Let me know if you try it!
Finally made this! I love rice and beans of any kind, so it was a home fun for me! Next time I might use an extra packet of sazon because it seemed just a little bit bland.
So glad you loved it! Hmm I’ve found this one to be perfectly seasoned, but definitely feel free to add more if you’d like!
I can’t wait to try this dish. I have an old friend who’s mom used to make a rice and means dish, but I don’t remember it being served up with the pinto beans. It looks so delicious! I’m going to serve it with slow roasted pork and some plantains.
However, not thinking, I did soak the beans overnight, but now being about 7am, my dish will be close to being ready at 9-10a. Too early for dinner. Can this dish set and be reheated? Otherwise I wish I would have waited until the morning to soak these beans. .
It’s so cozy and delicious! Yes, feel free to reheat when it’s time for dinner – it will still be delicious!
I am so happy I made this! I doubled the onions and added jalapenos and can say I will be keeping this in constant rotation! I also added air-fried ripe plantains as a side. Made this for a dinner party with some vegans, and my carnivore husband enjoyed it too, aka win for all!!
Amazing!! So happy to hear that, Emma 🙂 the air-fried plantains sound delicious!
Is there any other sub beside frozen peas? I’ve made with pigeon peas and love them but where I live the shelves are cleared out of both. Would lentils be a possible substitute?
Mmm you could pretty much add in whatever veggies you’d like. Corn would be great!
Yeah like I told someone else, try capers or green olive
Definitely a labor of love, so incredibly worth it. My husband I enjoyed this recipe immensely and can’t wait to enjoy the leftovers for a while (there’s a lot)! We weren’t able to find pigeon peas so we ended up using frozen peas, which were perfect. Thank you for sharing your family recipe with us! ❤️
Perfect! So happy you both loved it 🙂
If you like them, try capers next time instead of the pigeon peas. I love em and they give the rice & beans a nice kick. Green olive like small green martini olive works well and is popular too. They also sell them in the supermarket from Goya and they’re cut up in the jar already.
Question: Is there any way to make this within a normal amount of time? I realize it will not be as good or authentic, but what shortcuts can I take to enjoy something similar…otherwise I will not be able to make this as I never have that kind of time.
Feel free to just soak the beans overnight and make everything the next day!
I use Goya black beans ( just my favorite beans and flavor ) and my rice and beans take no longer than an hour. I use mostly all Goya products except for the adobo and sazón. The beans, olive or capers, the sofrito, tomatoe sauce, rice can all be found at the super in the ethnic food aisle
I used can beans and I make my own sofrito. The recipe turned out great. And it was fast. .
Amazing! So happy to hear that 🙂
What? No monfongo??? I live off rice & beans and monfongo & the plantain sandwiches when I go to PR. I make a lot of rice & beans at home… my attempts at monfongo have failed epically so I found a couple good spots in philly that serve excellent monfongo… I also FINALLY found somewhere that sells Medalla beer ( the beer of Puerto Rico for anyone that doesn’t know and the best beer in the world IMO.)
This is just my mom’s specialty! And I’ll have to get Medalla for my husband 🙂
This is so good! I have made it a few times and this time I made my own sazon and that really made a difference! I did add more Adobo seasoning as I felt it needed a little more. This is a winner!
Perfect! So glad you loved it!
I made this recipe for my husband’s birthday. It’s was delicious and I’ll definitely keep it in our rotation of recipes!
So happy to hear that!
For the adobo is it the adobo seasoning salt does it matter which one? I really want to try this recipe. I’ve only lt ever known the Goya yellow box of rice which isn’t my favorite.
Yes it’s the seasoning salt and you only use a pinch. Of course you can feel free to use regular salt if you are all out!
Hi there,
Is the rice used in this cooked or uncooked?
Thank you!
Hi! It’s uncooked 🙂
I’m fixing to make this right now and can’t wait to see how it turns out.
Just had to mention that in the notes about making homemade sazon, it says 1/2 tablespoon of each spice and 1 1/2 teaspoons of salt. (Right? I’m not reading it wrong?) This made me chuckle because 1 1/2 teaspoons IS 1/2 tablespoon. You could simplify by saying 1/2 tablespoon of each.
You’re right 🙂 thanks for the catch. Hope you like this recipe!
Are the annatto seeds used whole?
If you’re making your own sazon you’ll want to use ground annatto seeds 🙂
This was a HUGE hit at our house! I made it last night and it will be gone by tomorrow! It’s amazing how much flavor is in this recipe yet it’s not “salty” or “spicy”. I followed It almost exactly except I used yellow pepper (not a fan of green) and added a seeded chopped jalapeño.. Thank you for sharing Monique,, I am a loyal fan of your website!
So happy to hear that, Michelle! This is one of our family favorites, too 🙂 Hope you keep finding recipes here that you love!
I have never seen Rice made with gandules served along with beans also, no way too much beans. I serve the beans with white rice meat and plantains, And the Arroz con gandules with meat and a salad. Love both theses dishes… but served separately.🇵🇷
This is just the way my mom makes it! Those sound delicious, too 🙂
I just made this recipe over the weekend and cooked both the rice and beans separately in my Instant Pot. Both came out so beautifully and were incredibly delicious! Thank you so much for sharing this recipe with us Monique! I always love being able to try recipes that hold a special place for someone and I feel so lucky you shared your mom’s delicious recipe with us!
Amazing! I’m glad it worked out well in your Instant Pot. And I love sharing a piece of my family history here 🙂 so special!
I had been craving beans and rice a couple months ago and I remember when I was in high school traveling to Costa Rica and loving the local beans and rice so I was looking for something as comforting. This recipe is absolutely my new favorite way to make rice and beans- like no comparison. My husband and I are in love with this recipe and I won’t go back! Thanks so much for sharing!!
So happy you found this one! One of my fav dinners, too 🙂
This is absolutely amazing! I can’t speak on how authentic it is because I’ve never had it before. However it is so delicious and will be a staple in my home for sure. I made it just like the recipe and I can’t think of anything I’d change. Thank you!
So happy to hear that! One of our favorite dinners 🙂
Very nice! We have no Latin history in our family so I never grew up learning the ropes of a recipe and tradition like this. My family absolutely loved this. My 3 year old and 1 year old ate a ton! I subbed turmeric instead of annato and made our own Sazon. Added a few dashes of green pepper hot sauce and it was fantastic! Price point is great too. Thanks!
Amazing! So glad this was a hit with the family 🙂
Your mother’s beans and rice recipe is one of my favourite dishes: tasty and comforting. I make it often!
I’m so glad! One of my favorite comfort foods, too 🙂
Delicious! It does take a while to make – I do the dry beans in the instant pot, but a great meal to make when planning ahead, or to keep warm in a crock pot. It reheats very well, too.
Great tip using your Instant Pot! And yes, this one’s great for meal prepping ahead of time 🙂
This was delicious! I eat plant-based, so I appreciated this dish because it stands on its own without meat. I’m not familiar with Puerto Rican cuisine, but I was saddened by the one-star ratings. It seems unnecessary and mean-spirited. I totally get the concern that this is not what people on the island eat, but it seems like there are better ways to address it than to try and tank the ratings. It is authentic to you, and I think you clearly addressed that in your post.
Thanks for sharing your family recipe!
Thanks so much for your comment, Sam! I completely agree 🙂 This is authentic to my mom and our family (and it’s delicious!)
If I would like to use a jar of sofrito, how much do I add to the beans?? Pls lmk!
3/4 cup should be good!
Honestly. Most delicious thing I’ve ever had. I use this for meal preps!!! I look forward to eating it every time
Amazing! So happy to hear that!
These are the best beans I’ve ever eaten! My beans ended up soaking for more than 24 hours but they were still fantastic and but mushy at all. I pressure cooked them for 25 min because I was short on time and I used jarred sofrito, but oh my goodness was it good! Fresh lime juice and cilantro at the end really made it pop!
Perfect! So glad you loved this one!
I’ve made this a few times now, no modifications. I even was able to find the same sazon at the supermarket. This makes so many leftovers and it’s incredible each time. I do add the sazon grilled chicken thighs for the husband. Before trying this recipe I hadn’t cooked with dried beans before, but the instructions made it easy and so flavorful. You know that dance you do in the kitchen when you make something so delicious you surprise even yourself? Yeah, that’s me every time I make this. Thanks for sharing your mom’s recipe, it’s wonderful!!
Amazing! Love that 🙂 my fav, too!
Just made this again for the 4th or 5th time. Hits the spot everytime. Excellent recipe!
Love it! Perfect dinner 🙂
I was able to find all of the ingredients pretty easily. Love love love this recipe! The flavors and textures come together so well.
Amazing! Glad you loved it!
Love this recipe! I cook the beans in the instapot but use the same seasonings and they are delicious.
Great idea! Glad you enjoyed!
Absolutely love your recipes. I even copy paste and forward them to my son in college. He loves Puerto Rican rice and beans recipe. Thank you for posting!
This was delicious! Thanks for all your hard work in creating these recipes
I had been wanting to make this recipe for forever, and I don’t know why I took so long! Amazing! Flavorful! Delicious! I’ve already made it again!
So glad you gave it a try! One of my favs 🙂
Made this for dinner tonight and my 7 year old officially declared these THE BEST rice and beans she has ever had.
Definitely a meal you need to prepare for in advance. Is there a way to shortcut using canned beans? If so, how many would you think is equivalent to 1 lb of dry beans? And would I drain some of the liquid and add some water or not drain them? Would love to make them more often, but I would love the option of not having to soak and cook the beans until soft.
My whole family loves all the recipes I have made from the site and I have passed along a few to relatives that have also raved about them.
Thank you for providing healthy recipes I can feed my family.
So glad it was a hit! Unfortunately I wouldn’t use canned beans in this recipe, I’m sorry! The flavor, texture and consistency of the beans comes from cooking them yourself.
Can’t wait to try this recipe! I was wondering if canned pinto beans will work with recipe.
It’s one of my favs! Unfortunately, I wouldn’t recommend canned beans in this recipe. Sorry!
I made this exactly as written with pink beans. So good and so plentiful! I ate it with some shredded red cabbage for crunch.
Love it! Glad you enjoyed 🙂
I actually have not made this yet but I want to,… The only thing is I can’t see in the notes how to make Culantro ey Achiote. Please let me know, thanks!
Hi! Yes, here are the instructions: “For this entire recipe you will need the following: 1/2 tablespoon ground coriander, 1/2 tablespoon ground cumin, 1/2 tablespoon ground annatto seeds (or sub turmeric), 1/2 tablespoon garlic powder and 1/2 tablespoon salt. Mix together everything in a small bowl. For the beans you’ll need 1 tablespoon and for the rice you’ll need 1 tablespoon of this DIY sazon spice mixture.”
Thank you!! I quickly looked over the ingredient list & thought the Culantro ey Achiote and Sazon were two different ingredients….now I see they are the same😉
Yes, perfect! Enjoy 🙂
Is it possible to break this up into two days? Say soak and cook the beans one day and finish the recipe the following day?
You could soak the beans overnight!
thank you for the vegetarian recipes. I grew up eating(lechon asao y pescao)been practicing health conscious for the las 20 years!
Absolutely! Love that!
How come I can’t read the reviews on your site?
Hi! Click “Show Comments” underneath the recipe and you’ll see them all 🙂
OKAY this is the best recipe ever! It tasted just like how my aunt Antonia used to make it! I literally tried some and started crying! It brought back so many memories of my Puerto Rican family members who passed. I have been trying for years to find a recipe that tasted just like theirs, and now I found it! Thank you!
I’m so glad you found this one! Truly comfort food and lots of love in a bowl 🙂
Excellent recipe! Everyone loved it! Didn’t change anything except added a jalapeno in the sofrito and used thawed frozen peas. Thanks again!
So glad to hear you guys loved it! Yay!
I have made this recipe and the only change was to add chicken and pork to the rice. Delicious
So glad you’re enjoying it, and great idea to add chicken and pork here!
Was looking for a recipe to mimic my godfathers rice and beans…he used green olives which she offers as an add in. Delicious recipe. Worth the time.
How do I change the recipe for canned beans?
I would not recommend using canned beans in this recipe, sorry!
Just made this for my picky family and they loved it! Super flavourful and comforting. I made this without cilantro (I know Im crazy but I really cant stand it🥴) and it was a hit. Will be making it again
I think hating cilantro is genetic–totally fine to leave it out 🙂 Glad you enjoyed this!!
I just try these in the same as you said and thank you so much for your efforts.
Yay! Thanks so much for the review 🙂
I love this recipe and it’s my 12 yo favorite school lunch! I add a little bit of jalapeños to the beans for a slight kick. Also I make white basmati rice to go with the beans – so tasty! Fresh batch is about done. Thank you @ambitiouskitchen!
If I wanted to add chicken to this for meal prep, what kind of seasoning would you recommend? I’ve never made Puerto Rican food before so I’m not sure of a good chicken marinade that would match the flavors!
I’d actually recommend using this recipe instead! Lots of amazing flavors 🙂
Fantastic recipe! Although I did use dried pinto beans, for some reason it took me longer than 2 hours to cook them down until them were tender/soft? Not sure if my beans were old, but thankfully I rescued them by adding some baking soda and cooking longer. The best part was having so much leftover cooked beans (as it’s only two of us eating it!) – ended up freezing the beans and reusing them for huevos rancheros!
So happy you loved it! Did you soak the beans overnight? They can sometimes just take a while, but glad it was worth it!!
Can you please add weights of the Ingredients so us English folk can make this dish. I have no idea how much half a cup of onion is. What size cup? A whole bell pepper or a half??
Thanks
Sorry, I don’t weigh my ingredients so I can’t be totally sure! You can use half of a standard size onion and half of a larger bell pepper. A little more or less of each won’t hurt! 🙂
This is delicious and authentic.
I am the last person in the world who can say what is an isn’t genuine Puerto Rican cuisine…l but all I can say is this was yummy! I had plans to make shrimp tostadas for last night and it seemed that this would be better to go with them than just the canned refried beans that the recipe called for. I followed it exactly-froze my sofrito blend and all-just used green peas and quick cooking brown basmati- and I have zero regrets. Our whole family loved it, and my daughter is a very selective eater. It made a TON and she can eat off it and I can freeze a bunch of it for lunches. So glad I went with it!
I’m so happy you all loved it (including your daughter!!) Thanks so much for the review, Cynde 🙂
If you find cubanelle Peppers for the sofrito, would be amazing. That’s the pepper we use in PR. And ajicitos dulces.
Now, the arroz con gandules is eaten by itself. It already has beans so is not eaten with more beans on top. This rice as a yellow rice with no gandules will fit better for the beans.
Yes definitely a good option if you can find them! And you can certainly serve them with yellow rice — this is just the way my mom and grandma always made them!
This was so delicious. Worth the wait soaking the beans! The rice was fluffy and flavorful and the beans were cooked perfectly. I would absolutely make this again. Plenty of leftovers. Hearty and satisfying! Thank you for sharing such an incredible recipe
I’m so glad you loved it, Kaitlyn! Can’t wait for you to make it again 🙂
This is the best recipe of all time! I am in love with it, thank you!
Ahhh thank you so much! Happy you’re loving it!
Bring back 50 years of memories 😢 have to try it
I hope you can soon! 🙂
Unfortunately this is not authentic but your mom’s modified version of what Arroz con Habichuelas truly is. From the substitution of recao for cilantro to the color of the rice, which makes it arroz guiasao, to the crucial mistake of using other beans instead of red kidney beans. Un plato de arroz con habichuelas en Puerto Rico es un plato de arroz blanco con habichuelas coloradas, punto. This is common when people move from their native land and have to modify their cooking from not being able to find all the ingredients that are available back home. To call it authentic it’s not, albeit a loose version.
This was so good everyone wanted seconds! I made it on a day off from work because it was a little prep heavy for me so not an after work kind of recipe. Really flavorful and the chicken was not dry at all. Highly recommend!
Delicious! Lots of flavor! Thought I would need meat but we devoured this meat free! Will be back for more recipes!
MMM…that plate of arroz con gandules looks really good! I use all the ingredients you mention for the rice and peas but I also add olives, oregano, comino and a little bit of cooking wine. For the beans, I prefer the red ones over the pink but I still love them. I live in Puerto Rico and I love to grown my peas but when I didn’t, I would buy them frozen. =)
Love this, thanks for sharing! ❤️
Hello!! Thank you for such wonderful step by step instructions!!
One quick question, you mention adding adobo, which kind do you use?! And is it just to taste or is there a specific amount?!
Thank you!!
Of course, can’t wait for you to try it! I often use Goya 🙂
This meal is delicious and so budget friendly! Thank you for teaching me how to make authentic Puerto Rican rice and beans! Pink beans are my family’s favorite kind of bean to eat-I buy canned Goya pink beans weekly and now I know how to make them in bulk from scratch! A Very filling and satisfying meal with no need for meat.
I’m so glad you love this one, Nicole! Thanks so much for your kind review 🙂
This dish was perfect! So flavorful and aromatic. My hubby loved it as well. Great meal for meatless Monday.
I’m so happy you both loved it! Thanks so much for the review, Fallon 🙂
I just made this for dinner tonight & it was absolutely delicious! I used canned pinto beans, frozen peas, & made with cauliflower rice. Even with those adjustments, it still turned out incredibly flavorful. Thank you for a wonderful vegan dinner Monique!
Oh my gosh! I’ve been looking for an authentic Puerto Rican rice and beans recipe. This is it! My boyfriend from about 20 years ago and his family were right from Puerto Rico . His mother used to make it just like this but I never got her recipe. I also love that it shows how to make your own sazon and adobo.. Thanks for this delicious recipe!
Yaaaay! So happy you found this one and loved it, Mary ❤️
I made this today. My 15, 13, and 6 year old loved it! (Obviously i did too!). I made the sazon seasoning from your recipe. It was so delicious and thankfully made enough for work leftovers, which is always a win!
So glad it was a hit with the whole family! It’s one of our all-time favs (and perfect for meal prep!)
I made this with borlotti beans since I couldn’t find pink or pinto. I also only found sazon at our Asian grocers after I had made the optional homemade version and I think I prefer the homemade! (The commercial one has msg). I have to say this is amazing. I have passed the recipe on to my sister and she made so much she shared it with her neighbors!
We actually served it in burritos with natural yoghurt and hot sauce. Maybe not traditional but amazing (we have no exposure to Puerto Rican cooking in Australia) It is definitely going to be a regular recipe for me. Thanks so much for sharing it
This is amazing, Tiffany. SO glad you are all loving this recipe ❤️
I make savory pintos with garlic powder, chili powder, cumin, oregano and a few other ingredients all of the time. My family enjoyed the very different flavor in this recipe. Same beans and each served with rice, yet what different flavors! The only modification that I made was adding about 1/2 tablespoon of salt to the beans. The rice recipe is tasty as well!
Ahh this is amazing! So glad you are enjoying this recipe ❤️
Got to love a mum’s recipe! Thanks for sharing yours, will give this one a go on the weekend, sound epic 🙂
It’s the best! Hope you enjoy it ❤️
Ultimate comfort food! We loved this
This was delicious!! My family of 3 loved it and we have plenty of leftovers for lunches this week. It was worth all the effort to get pigeon peas, soak the beans and make my own sazon. We loved it so much I’m going to buy sazon to use next time. This is a definite keeper! Thank you for bringing your family’s cuisine to everyone.
Thank you for sharing this recipe!
I have made this dish numerous times and love having it as leftovers. It reminds me of my favorite meal I had in Costa Rica. I would love a recipe for a salad and plantains that would go well with this dish. Do you have a recipe for a salad and plantains?
This was a very difficult recipe to navigate. I almost didn’t make it bc I had to scroll through so much useless information to find what I needed.
So sorry to hear that you had a hard time with this recipe. Is it the webpage or the recipe specifically?
Delicious
I followed the recipe like it is written and husband and son loved it. Will make it again. Worth the time and effort.
So it looks like this recipe keeps the beans and rice separate, which I’ve never seen before. Can I combine then in one pot at some point?
Very tasty. I used half chicken broth and half water for the beans. Made the sazon seasoning as I liked the idea of no MSG. I also used substituted turmeric as I couldn’t find the other spice. Definitely a keeper. I just need to remember to check if I need extra salt and pepper in the beans before serving. Great recipe and I am sure will taste in better when I reheat in again for dinner!
yum! So glad you are loving this recipe ❤️
I’m not Puerto Rican. My boyfriend is and I’m always looking for recipes. Trying to learn. He does not cook and is zero help except to say beans and rice, pinto, yes. Lol.
I have my PR friends and they’ve claimed I’m adopted now. I smile.
From some of the younger ones I’ve heard how torn they are hearing how they aren’t PR enough for this group, or too PR for that group. Always getting criticism from somewhere and I’ve seen the toll on everyone. It makes me sad.
I come here searching for rice and beans, pinto for what my, really from PR boyfriend wants “like from home”…. And go to the comments for the tips and tricks that are always there and what do I see?
So much criticism.
Nothing is ever exactly the same.
I certainly won’t come close to mom, grandma or the island but I’ll try still…
I’m ever so thankful this recipe with PINTO beans like he wants is posted for the struggling Italian girl. Which is currently simmering on my stove at 2am so when he gets up in an hour an a half he’ll have lunch to take with him today. Hopefully I won’t mess it up too badly lol.
Take heart friends someone cared enough to share their kitchen with you and brave enough to face your comments.
Be kinder.
Thank you for the recipe. He loved the look of it and couldn’t wait for it to be ready 💚
Aw thank you so much, Emz. Glad you found this recipe and I hope this recipe was a hit ❤️
I was stationed in Puerto Rico 50 years ago.
Everybody fell in love with the rice and beans.
I have tried a few recipes,
Finally! A recipe that comes home.