Puerto Rican Rice and Beans
PHOTOS COMING SOON!
Simple yet savory, these Puerto Rican Rice and Beans is a satisfying vegan meal!
I have tried to find the original recipe online, but I haven’t been able to. So while I haven’t modified the recipe, I can’t direct you to it or give credit. I am confident this recipe has been around longer than the Internet, so let’s just say this is one more of many recipes out there!
My husband is half Puetro Rican. His abuala’s rice and beans are much, much better, but she didn’t have a recipe to hand down — she just made them. I found this recipe years ago and it fit the bill well enough so it has been a staple in our family ever since.
Puerto Rican Rice and Beans
Simple yet savory, these Puerto Rican Rice and Beans is a satisfying vegan meal!
Ingredients
- 2 T oil
- 1 onion, diced
- Handful of cilantro, chopped
- 1/2 jalapeño, diced (optional)
- 6-8 cloves garlic, minced
- 1 t cumin
- 1 potato, peeled and chopped
- 4 c cooked pinto beans (about 2 cans, drained)
- 2 c liquid (water or vegetable broth)
- 1/4 c tomato sauce
- 1 1/2 t salt
- Cooked rice
Instructions
- In a wide skillet, saute onion in oil for a few minutes. Sprinkle lightly with salt.
- Add cilantro, jalapeño, garlic, cumin, and potato. Cook for a couple minutes.
- Add the beans, liquid, and tomato sauce. Bring to a simmer.
- Simmer for 10-20 minutes or until potato is soft.
- Season with 1 1/2 t salt,
- Serve over cooked rice.
Notes
I often make this without the jalapeño, cilantro, and potato and it is still good. I prefer it with cilantro and potato, but sometimes I don't have cilantro and if I am short on time, I'll omit the potato and it only needs to simmer for 10 minutes.
