Mom's Authentic Puerto Rican Rice and Beans

Mom's authentic Puerto Rican Rice and Beans with savory homemade sofrito and sazon. You'll love this incredibly flavorful, comforting homemade meal that will fill your home with unbelievably delicious smells. The perfect recipe to serve a crowd or just savor leftovers for a few days!

Finally I wanted to share that this 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!

Everyone’s version of their own rice and beans are different, but this is what my mom and Grandma taught me and what I’m passing along to you. Technically this rice is called Arroz con Gandules, a signature rice dish in Puerto Rico (some add olives and pork, but not us). It’s how we usually make our rice and LOVE it so so much.

MOM'S AUTHENTIC PUERTO RICAN RICE AND BEANS

Recipe type : Vegetarian, Vegan, Gluten Free

Prep time : 6 hours

Cook time : 2 hours

Total time : 8 hours

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

Get the full instruction @ambitiouskitchen.com

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