Arroz y habichuelas is a simple and traditional Puerto Rican dish. It consists of rice and beans flavored with bacon or ham, sofrito, tomato purée, spices, and (optionally) olives. In Puerto Rico, it is typically served as a side dish, but it can also be served on its own.
Throughout Central and South America, there are numerous variations and twists on this simple side dish, beloved for its protein content which comes from the beans.
MOST ICONIC Arroz y habichuelas
View moreArroz con gandules is a one-pot national dish of Puerto Rico consisting of rice, pigeon peas, and sofrito, and every family in the country has their own version of the recipe. Sofrito is the aromatic flavoring base for a variety of Puerto Rican dishes, made with green peppers, onions, garlic, and coriander.
Some people may fry bacon in sofrito to add a smoky flavor to the finished dish. Other spices and garnishes in arroz con gandules might include cumin, bay leaves, oregano, tomato paste, olives, lime juice, and (not traditionally) sour cream. Although flavorful in its original, vegetarian version, it can also be made with added pork meat or sausages.
Arroz junto is a Puerto Rican dish that is also popular in other parts of Latin America and the Caribbean. This one-pot dish is made with rice, beans, and meat as the key ingredients. It is flavored with sofrito, olives, capers, and various spices, which are all cooked in annatto oil, imparting a unique flavor and a nice yellow-red color to the dish.
Arroz con maiz y salchichas is a traditional dish originating from Puerto Rico. The dish consists of rice with corn and Vienna sausages. Other ingredients that are commonly used in the preparation of the dish include onions, garlic, bell peppers, tomato sauce, annatto, salt, oil, capers, coriander, oregano, cumin, and a few olives.
The ingredients are sautéed, mixed with water, covered with a tight lid, and then simmered until everything is tender. The dish is often served with fried plantains and slices of avocado.
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