Arroz Blanco y Habichuelas (Puerto Rican Rice and Beans) by @adellacooks

1h35

6 servings

🫘

240 ml

Dried pink beans

💧

960 ml

Water

🫒

2 tbsp

Olive oil

🫑

2 tbsp

Sofrito

🍅

230 g

Tomato sauce

🥓

110 g

Salami

🍅

2

Roma tomatoes

🫒

Green olives

🥔

2

Russet potatoes

1 tsp

Sazón

🫙

Adobo

🌿

Oregano

🧄

Garlic powder

🧂

Salt

⚫

Black pepper

🍚

370 g

White rice

🍖

Pork chops

🥑

Avocado

  1. Rinse

    Rinse and soak the dried pink beans overnight, if possible, then drain and rinse.

  2. Simmer

    Cover the beans with fresh water and simmer for about 45 minutes, until three-quarters tender.

  3. Heat

    In a separate pot, heat the olive oil and add the sofrito, cooking until fragrant.

  4. Stir

    Stir in the tomato sauce, sazón, Adobo, and oregano, then add the salami, Roma tomatoes, and green olives.

  5. Add

    Add the beans and enough of their cooking liquid to create your desired sauce consistency.

  6. Add

    Add the russet potatoes and season to taste.

  7. Simmer

    Simmer for about 30 minutes, until the potatoes are tender and the beans are fully cooked, adjusting seasoning and consistency as needed.

  8. Rinse

    Rinse the white rice.

  9. Add

    Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.

  10. Serve

    Serve the rice and stewed pink beans with fried pork chops and sliced avocado.

Arroz Blanco y Habichuelas (Puerto Rican Rice and Beans) by @adellacooks

1h35

6 servings

🫘

240 ml

Dried pink beans

💧

960 ml

Water

🫒

2 tbsp

Olive oil

🫑

2 tbsp

Sofrito

🍅

230 g

Tomato sauce

🥓

110 g

Salami

🍅

2

Roma tomatoes

🫒

Green olives

🥔

2

Russet potatoes

1 tsp

Sazón

🫙

Adobo

🌿

Oregano

🧄

Garlic powder

🧂

Salt

⚫

Black pepper

🍚

370 g

White rice

🍖

Pork chops

🥑

Avocado

Preparation Steps

  1. Step 1/10

    Rinse and soak the dried pink beans overnight, if possible, then drain and rinse.

    🫘Dried pink beans
    💧Water
    🧺Colander

  2. Step 2/10

    Cover the beans with fresh water and simmer for about 45 minutes, until three-quarters tender.

    🫘Dried pink beans
    💧Water
    🍲Large pot

  3. Step 3/10

    In a separate pot, heat the olive oil and add the sofrito, cooking until fragrant.

    🫒Olive oil
    🫑Sofrito
    🍲Large pot
    🥄Wooden spoon

  4. Step 4/10

    Stir in the tomato sauce, sazón, Adobo, and oregano, then add the salami, Roma tomatoes, and green olives.

    🍅Tomato sauce
    Sazón
    🫙Adobo
    🌿Oregano
    🥓Salami
    🍅Roma tomatoes
    🫒Green olives
    🍲Large pot
    🥄Wooden spoon
    🔪Knife
    🪵Cutting board

  5. Step 5/10

    Add the beans and enough of their cooking liquid to create your desired sauce consistency.

    🫘Dried pink beans
    💧Water
    🍲Large pot
    🥄Wooden spoon

  6. Step 6/10

    Add the russet potatoes and season to taste.

    🥔Russet potatoes
    🧂Salt
    ⚫Black pepper
    🧄Garlic powder
    🍲Large pot
    🔪Knife
    🪵Cutting board

  7. Step 7/10

    Simmer for about 30 minutes, until the potatoes are tender and the beans are fully cooked, adjusting seasoning and consistency as needed.

    🥔Russet potatoes
    🫘Dried pink beans
    🍲Large pot
    🥄Wooden spoon

  8. Step 8/10

    Rinse the white rice.

    🍚White rice
    💧Water
    🧺Colander

  9. Step 9/10

    Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.

    🍚White rice
    💧Water

  10. Step 10/10

    Serve the rice and stewed pink beans with fried pork chops and sliced avocado.

    🍚White rice
    🫘Dried pink beans
    🍖Pork chops
    🥑Avocado
    🔪Knife
    🪵Cutting board
    🍳Frying pan

Composition

Ingredients

Types

Legumes, Liquid, Oil, Condiment, Vegetables, Meat, Spices, Grains, Fruit

Ingredients

Dried pink beans, Water, Olive oil, Sofrito, Tomato sauce, Salami, Roma tomatoes, Green olives, Russet potatoes, Sazón, Adobo, Oregano, Garlic powder, Salt, Black pepper, White rice, Pork chops, Avocado

Notes

Water (for soaking and cooking the beans, for cooking the rice), Tomato sauce (canned), Salami (diced), Roma tomatoes (diced), Green olives (to taste), Russet potatoes (small, peeled and cut into chunks), Adobo (to taste), Oregano (to taste), Garlic powder (to taste), Salt (to taste), Black pepper (to taste), Pork chops (fried, for serving), Avocado (sliced, for serving)

Allergens

to inform

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Sugar-Free

Calories

520 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 68g, Fat: 16g, Fiber: 9g, Sugars: 4g

Nutritional Information

Minerals

Iron: 3mg, Potassium: 700mg, Sodium: 900mg, Magnesium: 50mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.5mg, Folate: 120mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Colander, Wooden spoon, Large pot, Frying pan

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@adellacooks

Origin

Cuisine

Puerto Rican, Caribbean, Latin American

Geographic

to inform

Various

Aspect

Texture

Tender, Saucy, Hearty

Flavors

Savory, Garlicky, Smoky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

Cooked beans : 3-4 days (Store in an airtight container in the refrigerator), Cooked rice : 4-6 days (Store in an airtight container in the refrigerator), Beans (freezer) : up to 3 months (Store in a freezer-safe airtight container or bag), Rice (freezer) : up to 1 month (Store in a freezer-safe airtight container or bag)