Dish

Arroz y habichuelas

Rice and Beans

Arroz y habichuelas is made by cooking rice and beans together in a flavorful broth. The dish is typically seasoned with sofrito, a mixture of onions, garlic, peppers, and herbs. It can be served as a main course or side dish.

Cuisine of the Americas› Caribbean cuisine› Puerto Rican cuisine

Side Dish

Origins and history

Arroz y habichuelas has been a staple dish in Puerto Rican cuisine for centuries. It is believed to have originated from the Taíno people, who were the indigenous people of Puerto Rico.

Dietary considerations

This dish is suitable for vegetarians and is gluten-free. It is also high in protein and fiber, making it a healthy and filling meal option. However, it is high in carbohydrates due to the use of rice and beans. It may contain allergens such as onions and garlic.

Variations

There are many variations of this dish, including the addition of meat such as pork or chicken. Some recipes also call for the use of different types of beans, such as black beans or kidney beans.

Presentation and garnishing

Arroz y habichuelas is traditionally served in a large bowl or platter. It can be garnished with fresh cilantro, chopped tomatoes, or a squeeze of lime juice. To prevent the rice from sticking to the bottom of the pot, be sure to stir it frequently while it is cooking.

Tips & Tricks

To add extra flavor to the dish, you can use chicken or vegetable broth instead of water when cooking the rice and beans. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.

Side-dishes

Arroz y habichuelas is typically served with a side of fried plantains or avocado. Other compatible side dishes include salad or coleslaw. It pairs well with a cold beer, a glass of sangria, or a non-alcoholic beverage such as iced tea.