Description
A refined version of Puerto Rican rice and beans featuring aromatic sofrito and perfectly cooked grains.
Ingredients
Scale
- 1½ cups long-grain white rice, rinsed
- 1 can (15 oz) red kidney beans or pink beans, drained (reserve ½ cup liquid)
- 2 cups low-sodium chicken or vegetable broth, warmed
- 3 tbsp olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 cloves garlic, minced
- ½ cup sofrito (homemade or store-bought)
- 1 tbsp tomato paste, dissolved in 2 tbsp warm water
- 1 bay leaf
- 1 tsp adobo seasoning (or ½ tsp salt + ½ tsp garlic powder)
- ½ tsp ground cumin
- 2–3 green olives and 1 tsp capers, chopped (optional)
- 2 tbsp chopped fresh cilantro, finely chopped
- 2 scallions, thinly sliced
- Zest of ½ lime (optional)
- 1 tbsp unsalted butter or extra-virgin olive oil, at room temperature
Instructions
- Prep aromatics and rice: Rinse rice until water runs clear and let drain. Warm the broth and set aside.
- Heat olive oil in a heavy-bottomed pot over medium heat. Add onion and bell pepper; sweat until translucent and golden, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
- Stir in the sofrito and tomato paste mixture; cook 1–2 minutes to concentrate flavor. Add adobo, cumin, bay leaf, olives, and capers.
- Add the drained beans and reserved bean liquid to the pot; gently mash a few beans against the side of the pot for body. Cook 2–3 minutes to marry flavors.
- Add the rinsed rice, stirring to coat grains in the sauce. Pour in the warm broth, bring to a simmer, then reduce heat to low. Season lightly with salt.
- Cover and simmer for 18–20 minutes, undisturbed, until the rice has absorbed the liquid and is tender. Remove from heat and let rest, covered, for 8–10 minutes.
- Fluff gently with a fork. Stir in butter or olive oil for silkiness, then fold in cilantro, scallions, and lime zest.
Notes
Serve with poached eggs or grilled fish for a delightful contrast. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 8mg