When it comes to comforting, flavorful dishes that bring people together, few meals can rival the classic Latin American staple: Arroz con Habichuelas. This beloved rice and bean dish has been a mainstay in many cultures for generations, with each region adding its own unique twist and flair.
Whether you’re looking for a hearty weeknight dinner or a show-stopping centerpiece for your next fiesta, our collection of 20 Flavorful Arroz con Habichuelas Recipes has got you covered. From classic Puerto Rican recipes to innovative vegan and gluten-free takes, we’ve gathered the best of the best from around the Caribbean and Latin America to bring you a world of flavor in every bowl.
In this article, we’ll take you on a culinary journey through the diverse and delicious world of Arroz con Habichuelas, exploring different regions, flavors, and cooking methods. So grab a plate, get ready to dig in, and discover your new favorite dish!
Classic Puerto Rican Arroz con Habichuelas
This iconic Puerto Rican recipe is a staple of island cuisine, combining the flavors of rice, beans, and spices for a comforting and filling meal. With its simple preparation and bold flavor profile, it’s no wonder this dish has become a beloved tradition in many Puerto Rican households.
Ingredients:
– 1 cup uncooked white rice
– 1 cup cooked kidney beans (canned or cooked from scratch)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: 1 ham hock or 1/4 cup chopped cooked chicken for added protein
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add rice, beans, water, cumin, paprika, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is tender and liquid has been absorbed.
4. Fluff with a fork and serve hot.
Cooking Time: 20-25 minutes
Cuban-Style Arroz con Habichuelas
This classic Cuban dish is a flavorful combination of saffron-infused rice, tender beans, and savory pork. With its rich aroma and delicious taste, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 lb pork shoulder or pork loin, cut into small pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add the diced tomatoes, kidney beans, pork, and rice to the saucepan. Stir well.
5. Add the water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
Cooking Time: 25-30 minutes
Dominican Arroz con Habichuelas Guisadas
Arroz con Habichuelas Guisadas is a classic Dominican dish that’s both comforting and flavorful. This one-pot wonder combines tender rice, creamy beans, and aromatic spices for a deliciously satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and bell pepper; cook until tender (5 minutes).
3. Add rice, water, cumin, paprika, salt, and pepper; stir well.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked and liquid has been absorbed.
5. Stir in black beans; cook for an additional 2-3 minutes.
6. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 30-35 minutes
Vegan Arroz con Habichuelas with Coconut Milk
This classic Latin American dish gets a creamy and delicious vegan twist by substituting traditional chicken broth with coconut milk. This flavorful rice and bean recipe is perfect for a comforting meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 cup cooked black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 can (14 oz) coconut milk
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the cumin, paprika, salt, and pepper; stir to combine.
4. Add the cooked rice and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender and fluffy.
5. Stir in the black beans and coconut milk. Simmer for an additional 5-7 minutes or until heated through.
Cooking Time: 35-40 minutes
Spicy Arroz con Habichuelas with Chorizo
This recipe combines the bold flavors of chorizo and habichuelas (beans) with the spiciness of cumin and smoked paprika, all wrapped up in a flavorful rice dish. Perfect for a quick and satisfying meal!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb chorizo sausage, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup cooked habichuelas (such as kidney or black beans)
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, cook chorizo over medium-high heat until browned, about 5 minutes.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in cumin, smoked paprika, salt, and pepper.
5. Add diced tomatoes and cooked habichuelas; stir to combine.
6. Serve mixture over cooked rice.
Cooking Time: Approximately 20-25 minutes
Arroz con Habichuelas and Sweet Plantains
This classic Latin American dish combines flavorful rice and beans with sweet plantains, a match made in heaven! This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt to taste
– 2 ripe plantains, sliced
– 2 tablespoons vegetable oil
– Optional: chopped cilantro for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add black beans, cumin, and salt. Stir well to combine.
4. Combine cooked rice with bean mixture; stir until well combined.
5. Heat a non-stick skillet or griddle over medium. Cook plantain slices in batches until caramelized (about 2-3 minutes per side).
6. Serve rice and beans alongside sweet plantains.
Cooking Time: 25-30 minutes
One-Pot Arroz con Habichuelas with Sazon
Savor the rich flavors of Latin America with this hearty one-pot dish, combining saffron-infused rice with tender beans and savory chicken.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp sazon seasoning
– 1 tsp olive oil
– Salt and pepper to taste
– Optional: 1 cup diced bell peppers or tomatoes for added color
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, sazon seasoning, salt, and pepper. Cook until the chicken is browned on all sides, about 5-6 minutes.
5. Add the rice, water, and black beans to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and liquid has been absorbed.
Cooking Time: 25-30 minutes
Arroz con Habichuelas and Chicken
This classic Latin American dish combines the flavors of saffron-infused rice, creamy beans, and tender chicken for a hearty and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the black beans, saffron mixture, salt, and pepper to the skillet. Stir to combine.
5. Add the cooked chicken back into the skillet and stir to coat with the bean and rice mixture.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Arroz con Habichuelas with Sofrito and Olives
Arroz con Habichuelas is a classic Latin American dish that combines flavorful sofrito, tender beans, and savory rice. This recipe serves 4-6 people and can be adjusted to suit your taste preferences.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1/2 cup sofrito (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt to taste
– 6 pitted green olives, sliced
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent.
2. Add the sofrito, garlic, and salt. Cook for 1 minute, stirring constantly.
3. Add the rice to the skillet and stir to coat with the sofrito mixture. Cook for 2 minutes.
4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender.
5. Stir in the black beans and chopped cilantro. Serve hot, topped with sliced olives.
Cooking Time: 30-40 minutes
Slow-Cooker Arroz con Habichuelas
This comforting slow-cooker recipe combines the flavors of Latin America with ease and convenience. With just a few simple ingredients, you’ll have a delicious and filling meal ready to go.
Ingredients:
- 1 lb boneless chicken thighs
- 1 cup uncooked white rice
- 2 cups water
- 1 can (14.5 oz) diced tomatoes
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked kidney beans
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish (optional)
Instructions:
- In a slow cooker, combine chicken, rice, water, diced tomatoes, red bell pepper, onion, garlic, kidney beans, cumin, salt, and pepper. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Fluff the mixture with a fork before serving. Garnish with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Arroz con Habichuelas with Pork Shoulder
This classic Dominican dish combines the flavors of pork shoulder, garbanzos (chickpeas), onions, garlic, and saffron-infused rice for a hearty and comforting meal.
Ingredients:
– 1 pound pork shoulder, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 can (15 ounces) garbanzos, drained and rinsed
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 350°F (180°C).
2. Season pork shoulder with salt and pepper.
3. In a large skillet, heat olive oil over medium-high. Brown pork shoulder in batches until browned, about 5 minutes per batch. Transfer to a baking dish.
4. In the same skillet, cook chopped onion and minced garlic until softened, about 3-4 minutes.
5. Add garbanzos, cooked rice, saffron mixture, and 1 cup water to the skillet. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until liquid is absorbed.
6. Serve pork shoulder with Arroz con Habichuelas (Rice with Chickpeas) and enjoy!
Cooking Time: Approximately 45-50 minutes
Arroz con Habichuelas and Shrimp
This classic Puerto Rican recipe combines the flavors of saffron-infused rice, tender shrimp, and sweet peas for a satisfying one-pot meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed peas (such as carrots, green beans, and corn)
– 1 pound large shrimp, peeled and deveined
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the garlic, peas, shrimp, saffron mixture, paprika, salt, and pepper. Stir to combine.
4. Add the rice and water to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Gluten-Free Arroz con Habichuelas
Arroz con Habichuelas is a staple dish in many Latin American households. This gluten-free version replaces traditional wheat-based rice with gluten-free options, making it accessible to those who require a wheat-free diet.
Ingredients:
– 1 cup uncooked white or brown rice (gluten-free)
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion, minced garlic, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the uncooked rice and stir to combine with the vegetables.
4. Add the water, black beans, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Arroz con Habichuelas with Cilantro and Lime
This flavorful dish is a classic Latin American recipe that combines the simplicity of rice and beans with the brightness of cilantro and lime. In this version, we add some extra zing to make it a perfect side dish or light meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
4. Stir in the black beans, cilantro, lime juice, and salt. Cook for an additional 2-3 minutes or until the flavors are combined.
5. Once the rice is cooked, fluff with a fork and stir in the bean mixture.
Cooking Time: 25-30 minutes
Arroz con Habichuelas and Avocado Salad
This recipe combines the warmth of Spanish-style rice with the creaminess of avocado, making it a perfect side dish for any meal. With its vibrant colors and fresh flavors, this salad is sure to impress!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 2 ripe avocados, diced
– 2 tablespoons freshly squeezed lime juice
– Chopped fresh cilantro for garnish
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the bell pepper and black beans; cook for an additional 2-3 minutes or until tender.
4. Fluff the cooked rice with a fork and stir in the vegetable mixture.
5. In a separate bowl, combine the diced avocado and lime juice.
6. Serve the arroz con habichuelas alongside the avocado salad, garnished with cilantro.
Cooking Time: 20-25 minutes
Arroz con Habichuelas with Fried Eggs
This recipe combines the classic Spanish dish, Arroz con Habichuelas (rice and beans), with the richness of fried eggs. The result is a satisfying breakfast or brunch that’s easy to make and packed with flavor.
Ingredients:
– 1 cup uncooked white rice
– 1 cup cooked black beans, warmed
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 eggs
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, smoked paprika (if using), and cooked black beans. Cook for an additional 1-2 minutes.
4. Add the uncooked rice to the skillet, stirring to combine with the bean mixture.
5. Cook for about 5 minutes, or until the rice is lightly toasted.
6. Make four wells in the rice mixture and fry an egg in each well.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro (if desired) and serve hot.
Cooking Time: About 20-25 minutes
Arroz con Habichuelas and Cornbread
Arroz con Habichuelas, a classic Puerto Rican dish, pairs perfectly with warm, crumbly cornbread. This recipe combines the comforting warmth of rice and beans with the sweetness of caramelized onions and the crunch of fresh cilantro.
Ingredients:
For Arroz con Habichuelas:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt to taste
– Fresh cilantro, chopped (optional)
For Cornbread:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Cook rice and beans according to package instructions.
2. In a separate pan, caramelize onions over medium heat until golden brown. Add garlic and cook for an additional minute.
3. Mix cooked onion mixture with rice and beans. Season with cumin and salt.
4. Preheat oven to 400°F (200°C). Prepare cornbread mix according to package instructions.
5. Combine cooked Arroz con Habichuelas and cornbread in a serving dish.
6. Serve warm, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Arroz con Habichuelas with Roasted Peppers
A classic Venezuelan dish gets a pop of color and flavor from roasted peppers. This hearty rice and bean bowl is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 roasted peppers (any color), diced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro or scallions for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add black beans, roasted peppers, cumin, salt, and pepper. Stir to combine.
4. Once rice is cooked, fluff with a fork and add to the skillet. Stir to combine with bean mixture.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 25-30 minutes
Arroz con Habichuelas and Mango Salsa
Experience the vibrant flavors of Latin America with this delectable combination of creamy rice and beans, paired with a sweet and tangy mango salsa. This dish is perfect for a quick weeknight dinner or a colorful addition to your weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt and pepper, to taste
– For the Mango Salsa:
+ 2 ripe mangos, diced
+ 1/4 cup red onion, finely chopped
+ 1 jalapeño pepper, seeded and finely chopped
+ Juice of 1 lime
+ Salt, to taste
Instructions:
1. Cook rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent.
3. Add garlic, black beans, salt, and pepper. Stir well.
4. Combine cooked rice with the bean mixture.
5. For the Mango Salsa: Combine mango, red onion, jalapeño, and lime juice in a bowl. Season with salt to taste.
Cooking Time: 20-25 minutes
Arroz con Habichuelas with Crispy Tostones
This classic Venezuelan recipe combines flavorful rice and beans with crispy fried plantains, perfect for a quick weeknight dinner or weekend lunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– 4-6 green plantains
– Vegetable oil for frying
Instructions:
1. Rinse rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until liquid is absorbed.
2. In a large skillet, sauté onion and garlic until softened. Add black beans and cook for 2-3 minutes.
3. Add cooked rice to the skillet and stir-fry for 1-2 minutes. Season with salt and pepper to taste.
4. Slice plantains into 1-inch rounds. Fry in hot oil until golden brown, flipping halfway through (about 2-3 minutes per side).
5. Drain tostones on paper towels and serve with arroz con habichuelas.
Cooking Time: 30-40 minutes
Summary
Discover the vibrant flavors of Arroz con Habichuelas, a classic Latin American dish that’s perfect for any occasion. This collection of 20 mouthwatering recipes from around the Caribbean and beyond offers something for everyone. From traditional Puerto Rican and Cuban-style dishes to innovative vegan and gluten-free variations, each recipe is carefully crafted to showcase the rich flavors of rice, beans, and spices. Whether you’re looking for a hearty one-pot meal or a flavorful side dish, these recipes are sure to satisfy your cravings.
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