Few dishes embody the soul of Puerto Rican cooking the way Mom’s Authentic Puerto Rican Rice & Beans does. Known on the island as arroz con habichuelas, this beloved staple is more than a recipe—it’s a tradition, a weekly ritual, and the flavor foundation of Puerto Rican home cooking. Whether served as a simple weeknight dinner or alongside a full spread of pernil, tostones, and ensalada verde, rice and beans is the hearty, flavorful base that brings the entire table together.

In many Puerto Rican households, the aroma of simmering sofrito, bubbling tomato sauce, and a slow-cooked pot of tender beans signals comfort, warmth, and home. It’s the kind of dish that tastes even better the next day and one you can make a hundred times and still crave.

Today, you’ll learn how to make it the authentic mom-style way—simple ingredients, traditional technique, bold flavor, and zero shortcuts on seasoning. This recipe uses pantry staples like canned beans, homemade or store-bought sofrito, light-flavored oil, and long-grain white rice, making it easy enough for beginners but satisfying enough for seasoned cooks.

Let’s dive into the details, techniques, and cultural heart behind this Puerto Rican classic.

What Makes Puerto Rican Rice & Beans Different?

Plenty of cultures have their own spin on beans and rice, but Puerto Rican rice and beans stand out thanks to a few key elements:

1. Sofrito — the aromatic base of Puerto Rican cuisine

Sofrito is a blend of onions, peppers, garlic, cilantro, culantro, and herbs sautéed in oil to create an ultra-flavorful base. It builds richness and depth into the beans in a way that no seasoning packet ever could.

2. Sazón & Adobo — the island’s signature seasoning duo

These iconic Puerto Rican flavors add color, umami, and seasoning. Sazón gives that signature golden-orange hue, while adobo adds balanced salt, garlic, and spices.

3. Tomato sauce & broth for a saucy, savory bean stew

Puerto Rican beans aren’t dry— they’re stewed. The beans simmer in a tomato-rich broth with tender potatoes (optional), giving you a silky, savory sauce perfect for spooning over rice.

4. Perfectly cooked, fluffy long-grain rice

Some homes cook the rice separately; others let it soak up the bean broth. This recipe keeps it authentic with rice cooked on its own for light, fluffy grains.

The result?
A comforting, deeply seasoned plate of soft rice and saucy, flavorful beans that fills the kitchen with the aroma of home.

Ingredients

For the Beans (Habichuelas Guisadas)

2 tablespoons olive oil or vegetable oil
¼ cup sofrito
2 garlic cloves, minced
1 can (15 oz) pink beans or red kidney beans, undrained
½ cup tomato sauce
1 packet sazón con achiote
1 teaspoon adobo seasoning
1 small potato, diced (optional but traditional)
1 bay leaf
1 tablespoon chopped cilantro
1 to 1½ cups water or broth
Salt and pepper, to taste

For the Rice

2 cups long-grain white rice
2 tablespoons vegetable oil
2½ cups water
1 teaspoon salt

Instructions

1. Make the Beans

Heat oil in a medium pot over medium heat.
Add sofrito and garlic; sauté until fragrant, about 2 minutes.
Stir in tomato sauce, sazón, adobo, and cilantro. Mix to combine.
Add beans (with liquid), potato, bay leaf, and water/broth.
Bring to a simmer, then reduce heat to low, cover, and cook for 20–25 minutes.
Adjust seasoning with salt and pepper. If sauce thickens too much, add a splash of water.

2. Make the Rice

Rinse rice until water runs mostly clear.
Heat oil in a medium saucepan over medium.
Add rice and stir to coat in oil.
Add water and salt; bring to a boil.
Lower heat to a simmer, cover, and cook for 18–20 minutes.
Fluff with a fork before serving.

Tips for the Best Puerto Rican Rice & Beans

Use homemade sofrito if possible

The flavor difference is huge. Freezing sofrito in ice cube trays ensures you always have some on hand.

Don’t skip the oil in the rice

This creates a lightly toasted flavor and keeps rice grains separate and fluffy.

Let the beans rest before serving

A 10-minute rest off heat helps the sauce thicken beautifully.

Choose the right beans

Pink beans (habichuelas rosadas) are the most traditional, but red kidney beans work perfectly.

Customize the “guisado”

Add olives, capers, extra potatoes, or even squash—every Puerto Rican family has its own variation.

Serving Suggestions

Serve Mom’s Authentic Puerto Rican Rice & Beans with:

Pernil (slow-roasted pork shoulder)
Pollo guisado (stewed chicken)
Fried sweet plantains
Tostones
Ensalada de aguacate (avocado salad)

Or enjoy the rice and beans on their own—they’re incredibly filling and satisfying.

Cultural Context: Why This Dish Matters

For Puerto Ricans, arroz con habichuelas isn’t just fuel—it’s tradition. Nearly every household makes it at least once a week, passing down family variations from generation to generation. It represents resourcefulness, family gatherings, and the kind of food that tastes like comfort whenever you need it most.

This recipe reflects the version many Puerto Rican moms make: simple ingredients, bold flavor, and a method perfected through repetition and love.