My Rice with Beans Recipe
Only publishing this because I received so many DM’s on my instagram after I shared on my stories what I was cooking. Rice and Beans or “Arroz con habichuelas” has been apart of my life since I was in the womb. My mom is Panamanian and my dad was Dominican so that was a staple in our house. You would think after 18 years of eating that at least 3 times a week, I’d be tired of it. But I wasn’t. Once renaldo and I moved out, Rice and Beans was something I began making for my kids. When they’re being picky and refusing to eat anything nutritious, I know they’ll eat that.
So anyways, enough of the history of this dish. Here is a quick recipe post on how to make it 🙂
Arroz con Habichuelas- Rice with Beans
This is a traditional comfort dish that my mom and dad would make for me just about daily. Now as a parent myself, I understand why they made it- its quick, minimal ingredients and it's freaking good. I've made this time after time, but by eye not measurement, so I made sure to make this with these exact measurements and it came out great. Hope you love it, and make sure you tag me in your stories if you decide to make it for your family.
Prep Time10 mins
Cook Time25 mins
Resting time5 mins
Total Time35 mins
Servings: 6 hangry people
Ingredients
- 2 tbsp Vegtable Oil (or olive oil)
- 2 tsp Minced Garlic
- 3 tbsp Goya Sofrito *you can use Goya Recaito
- 1 whole Diced Onion
- 2 cups Water
- 2 cups Medium Grain Rice
- 2 packets Sazon Goya
- 2 dashes Oregano use extra. Oregano makes everything taste better
- 1 dash Black Pepper
- 1 dash Adobo
- 2 leaves Bay Leaves
- 2 cans Kidney Beans (washed and rinsed) you can use one can. But we love beans so we use 2
Instructions
- In a pot (I use a Calderon) heat up oil, and add in Garlic, diced onions, Oregano, Salt, Pepper, 1 packet of Sazon Goya, and the Sofrito
- Once Onions are cooked, add in beans, mix around so beans can absorb some flavor for about a minute.
- Add water
- Add (washed and rinsed) rice
- Add in a little bit more Oregano, 1 packet of Sazon Goya, and top with 2 bay leaves
- Bring to a boil
- Once bubbling, cover pot and lower to a simmer (I use the lowest setting)
- Keep covered and let it cook for 20-25 minutes. DO NOT OPEN LID
- Once rice is fully cooked, uncover, use a fork to fluff it up and let it sit for 5ish minutes. I like to keep it on low still so the bottom of the pot can crunch up some of the rice.
- *if your rice feels a little hard (not fully cooked), this is my trick- I make a little hole in the middle of the pot of rice so I can see the bottom of the pot. Add in like 4oz of water, push the rice back over the opening. Turn the heat up to a higher simmer and let it cook for an additional 10 minutes. This will also let the rice get crunchier on the bottom.
