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Puerto Rican Rice And Beans Arroz Con Habichuelas Recipe

Experience the vibrant flavors of Puerto Rico with this flexible and customizable Arroz con Habichuelas recipe! Experiment with different chili combinations for a depth of flavor, and add your favorite hot sauce for an extra kick. Feeling adventurous? Swap water for beer to add a unique twist! This recipe is easily adaptable – use a pressure cooker for faster cooking and enhanced flavor from the ham hock, or simmer on the stovetop for a more traditional approach. Feel free to mix and match beans like black beans and pintos for a hearty and satisfying meal. Inspired by the First Bay Area Chile Heads Hotluck.

Prep Time 20 mins
Cook Time 65 mins
Calories 1587.9 kcal
Protein 123g
Rating 1.0 (4 Reviews)
Puerto Rican Rice And Beans Arroz Con Habichuelas 26

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Puerto Rican Rice And Beans Arroz Con Habichuelas

  • 3 cups water
  • 1 (1 1/2 pound) smoked ham hock
  • 2 cups dried pinto beans, soaked overnight and cooked until tender
  • 2 cups long-grain white rice
  • 1/2 cup olive oil
  • Sesame Oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1 tablespoon fresh oregano, chopped
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 cup fresh cilantro, chopped, plus more for garnish
  • 1/2 cup capers, drained
  • 1/2 cup sofrito
  • 1 tablespoon adobo seasoning
  • hot sauce, optional
  • 3 cups beer, optional
  • 2 (15 ounce) cans pinto beans, undrained, optional

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How to Make Puerto Rican Rice And Beans Arroz Con Habichuelas

  1. Rinse the beans and soak them in water for at least 4 hours or overnight (optional, but recommended for faster cooking).
  2. In a large pot or pressure cooker, combine the ham hock, soaked beans, water (or beer), onion, garlic, sofrito, adobo seasoning, salt, and pepper.
  3. If using a pressure cooker, cook on high pressure for 25 minutes, then allow natural pressure release for 15 minutes. If using a stovetop, bring to a boil, then reduce heat and simmer for at least 1 hour, or until beans are tender.
  4. Remove the ham hock and shred the meat. Set aside.
  5. Stir in the rice and chopped chiles. Continue to cook, stirring occasionally, until the rice is cooked through and the liquid is absorbed (about 15-20 minutes for stovetop, or follow pressure cooker instructions).
  6. Stir in the shredded ham hock. Season with additional salt and pepper to taste. Add hot sauce if desired.
  7. Garnish with chopped cilantro, if desired, and serve hot.

Nutrition Information (Approximate per serving)

Sodium

73 g

Sugar

103g

Fat

11g

Carbs

102g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Puerto Rican North American Main Dish Beans Pork Rice Vegetables American Caribbean Central American Fall Winter Pressure Cooker Stove Top Dietary Spicy Seasonal Comfort Food Black Beans Meat Pasta Rice And Grains White Rice Long Grain Rice Onions Peppers Taste Mood Savory Equipment Number Of Servings Presentation Served Hot 4 Hours Or Less