Arroz con Habichuelas Blancas
A comforting and flavorful one-pot dish where white rice is cooked with tender white beans, seasoned with sofrito and other savory ingredients. It's a staple in Puerto Rican homes, often served as a main dish or a hearty side.
🧂 Ingredients
- 2 cups Medium-grain rice
- 3 cups Water
- 1 15-oz can Canned white beans (cannellini or great northern)(undrained)
- 2 tbsp Sofrito
- 1 cube Chicken or vegetable bouillon cube
- 1 tsp Annatto oil or sazon with achiote(for color)
- 1 tbsp Olive oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 1 leaf Bay leaf
- 0.25 cup Optional: Diced ham or cooked bacon
👨🍳 Instructions
- 1
In a medium pot or caldero, heat the olive oil over medium heat. If using, sauté the diced ham or bacon until lightly browned.
- 2
Add the sofrito and cook for 1-2 minutes until fragrant.
- 3
Stir in the undrained white beans, chicken bouillon cube, annatto oil (or sazon), salt, pepper, and bay leaf. Mix well.
- 4
Add the rice and water. Stir everything together, ensuring the rice is submerged.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for about 20-25 minutes, or until the water is absorbed and the rice is tender.
- 6
Once cooked, let the rice rest, covered, for 5-10 minutes off the heat. Remove the bay leaf before serving.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of cumin or a clove of garlic when sautéing the sofrito.
- ✓If you prefer a creamier texture, you can mash some of the beans against the side of the pot before adding the rice.
- ✓Ensure the pot is covered tightly to allow the rice to steam properly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like diced bell peppers or corn.
- Use different types of beans, such as pink beans or black beans.
- For a richer flavor, use a piece of salt pork or ham hock during the initial sauté.