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umami seasoning in vegetables
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Puerto Rican Arroz con Habichuelas Guisadas (rice and beans)

One of my favorite dishes is rice and beans. It's an easy, affordable, nutritious, and comforting dish that always reminds me of home.

Course Main Course, Side Dish
Cuisine Latina, Spanish
Servings 4 (~1 cup per serving)
Author Sylvia Klinger DBA, MS, RD, LDN, CPT

Ingredients

  • 1 15 oz can pink beans (habichuelas rosadas)
  • 1 garlic clove minced
  • 3 Tablespoons sofrito sauce recipe: https://msgdish.com/tasty-latin-american-cuisine-with-umami-boost-2/
  • ½ cup white potato diced
  • ½ cup pumpkin diced
  • 1 Tablespoon no-salt-added tomato paste
  • 2 cups water
  • ½ packet Sazón seasoning
  • 1 Tablespoon vegetable oil
  • 1 bay leaf
  • dash umami seasoning (MSG)

Rice

  • 3 cups medium-grain white rice
  • 3 cups water

Instructions

  1. Wash and dice the potatoes. Rinse and drain canned beans. Set aside.
  2. Add rice and water to a medium-sized pot. Cook for about 25 to 30 minutes or until the water of the rice is almost absorbed.
  3. While rice is cooking, heat oil in a medium-sized pot on medium heat and add garlic, sofrito, and tomato paste. Cook for about 30 seconds, or until the sauce is bubbly.
  4. Add beans, potatoes, and pumpkin to the tomato sauce. Then add the water, Sazón, and bay leaf.
  5. Bring water to boil, then lower heat to simmer, and cover with a lid. Simmer for about 40 minutes or until potatoes are tender.
  6. Serve beans over rice and enjoy!

Recipe Notes

The key is the longer the beans are left to simmer, the more flavorful they become!

Photo courtesy of Flickr user Emily https://flic.kr/p/6QVuMt