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    You are in: Home / Recipes / Puerto Rican Rice And Beans (Arroz Con Habichuelas) Recipe
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    Puerto Rican Rice And Beans (Arroz Con Habichuelas)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Tish's Note:

    The recipe is very flexible in the type of chiles used. Blend a couple of types for complexity. The dish is also great for splashing on your favorite hot sauce too. You can also add beer instead of water when things are looking a bit too dry. It also can be fun to mix in a few different types of beans, like black beans and pintos. It isn't a requirement to use a pressure cooker, but it is fast and the flavor from the ham hock to the beans is greater. From: the First Bay Area Chile Heads HotLuck

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    Ingredients:

    Yield:

    pot full

    Units: US | Metric

    Directions:

    1. 1
      Place the water and ham hock in a pressure cooker, check to make sure the steam release holes are clear and cook for 5 minutes.
    2. 2
      Add the pinto beans and cook 20 minutes more.
    3. 3
      Add the rice, and when the pressure cooker"hisses," cook for another 5 minutes.
    4. 4
      While the rice and beans cook, heat the oil in a large skillet and saute the onion and garlic until the onion becomes translucent.
    5. 5
      Add the red pepper, jalapeno peppers, oregano and tomatoes, stirring and chopping as you go.
    6. 6
      Add 1/4 cup of the reserved tomato juice, half of the salt and half of the pepper.
    7. 7
      Lower the heat and simmer 15 minutes.
    8. 8
      After the rice and beans have cooked, remove the ham hock, slice off 2 ounces of lean meat and reserve.
    9. 9
      Add the cooked rice and beans to the pepper-tomato mixture in the skillet.
    10. 10
      Stir in the reserved ham hock meat, 2 Tbs of the cilantro, the capers and the remaining salt and pepper.
    11. 11
      To serve: Spoon into bowls and garnish with the remaining cilantro.

    Ratings & Reviews:

    • on September 02, 2009

      I read this recipe but did not even try it. I have been married to a puerto rican for more than 35 years and have been to Puerto Rico many, many times and have never seen rice and beans prepared in any way even close to this....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2009

      45

      Hi, guys, We'd been using fresh green jalapeño peppers in Puerto Rico for the last several decades in our "racaíto". We also use "ajicitos" (habanero pepper's cousins) for basically all our beans, stews, sofritos, etc. It's a milder version of common habanero. We also use caballero hot peppers for "cuajitos" (stew), morcillas, rabo encendido, and other dishes. We add the caballero peppers to the pots while cooking those dishes. For all other dishes that are not cooked with "chiles", we have two different options ("piques"): 1. Pique de botella (pique criollo) 2. Pique verde boricua Greetings!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2005

      Linda is correct, puertoricans don't add jalapenos to their rice and beans. They do however make their own hot sauce from pineapples and hot peppers which they bring to the table and can be added to the bean dish for those people that like "pique". They also typically add ham or salchichon to the beans.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Puerto Rican Rice And Beans (Arroz Con Habichuelas)

    Serving Size: 1 (2041 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1587.8
     
    Calories from Fat 123
    74%
    Total Fat 13.6 g
    21%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 1753.6 mg
    73%
    Total Carbohydrate 306.7 g
    102%
    Dietary Fiber 43.7 g
    175%
    Sugars 25.9 g
    103%
    Protein 61.8 g
    123%

    The following items or measurements are not included:

    smoked ham hock

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