📝 About This Recipe
This quintessential Caribbean comfort food pairs pristine, fluffy long-grain white rice with 'habichuelas guisadas'—beans simmered in a vibrant, aromatic sofrito base. Rooted in the culinary traditions of Puerto Rico and the Dominican Republic, this dish transforms humble pantry staples into a soul-warming masterpiece bursting with garlic, cilantro, and salted squash. It is a versatile foundation of the tropical table, offering a perfect balance of textures and deep, savory umami flavors.
🥗 Ingredients
The Perfect White Rice
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1.5 teaspoons Salt (to taste)
The Stewed Beans (Habichuelas Guisadas)
- 2 cans Pink or Red Kidney beans (15.5 oz each, do not drain)
- 1/4 cup Homemade or store-bought Sofrito (blend of peppers, onions, garlic, and culantro)
- 4 ounces Tomato sauce (half of a standard small can)
- 1/2 cup Kabocha squash or Pumpkin (peeled and cut into 1-inch cubes)
- 1 tablespoon Pitted Spanish Manzanilla olives (with a splash of brine)
- 1 packet Sazon seasoning with Culantro and Achiote (for color and depth)
- 1 teaspoon Chicken or Vegetable bouillon (granulated or half a cube)
- 1/2 teaspoon Dried Oregano (preferably Dominican or Mexican)
- 3-4 sprigs Fresh Cilantro (tied in a bundle)
- 1 tablespoon Extra Virgin Olive Oil
👨🍳 Instructions
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1
Start the rice: In a medium heavy-bottomed pot (a 'caldero' is ideal), heat 2 tablespoons of vegetable oil over medium-high heat.
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2
Add the rinsed rice to the oil and sauté for 1-2 minutes, stirring constantly to coat every grain; this ensures the rice remains fluffy and separate.
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3
Pour in the 3 cups of water and salt. Bring to a rolling boil and let it cook uncovered until the water level has evaporated just below the surface of the rice (about 5-7 minutes).
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4
Stir the rice once, reduce heat to the lowest setting, cover with a tight-fitting lid, and steam for 20 minutes without opening the pot.
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5
While the rice steams, start the beans: In a separate medium saucepan, heat 1 tablespoon of olive oil over medium heat.
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6
Add the sofrito to the oil and sauté for 2-3 minutes until fragrant and the liquid has slightly reduced.
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7
Stir in the tomato sauce, sazon packet, oregano, and bouillon. Cook for another 2 minutes to allow the flavors to meld.
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8
Add the beans (with their liquid), the squash cubes, olives, and the bundle of fresh cilantro. If the mixture looks too thick, add 1/2 cup of water.
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9
Bring the beans to a boil, then reduce heat to medium-low. Simmer for 15-20 minutes, or until the squash is fork-tender.
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10
To thicken the bean sauce: Remove 2-3 pieces of the softened squash and a spoonful of beans, mash them into a paste in a small bowl, and stir back into the pot.
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11
Taste the beans and adjust salt if necessary. Remove the cilantro bundle before serving.
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12
Once the rice is done, fluff it gently with a fork. Serve a generous ladle of beans over a mound of the white rice.
💡 Chef's Tips
Rinse your rice thoroughly to remove excess starch; this prevents it from becoming gummy. If you don't have Kabocha squash, a Yukon Gold potato makes an excellent substitute for thickening the bean stew. For the best 'pegao' (crispy rice at the bottom), increase the heat to medium for the last 3 minutes of rice cooking. Always use beans with their canning liquid; it contains starches that create a silkier, richer sauce. If the stew becomes too thick, simply thin it with a tablespoon of water or chicken broth at a time.
🍽️ Serving Suggestions
Serve with 'Bistec Encebollado' (steak and onions) for a traditional hearty meal. Pair with fried sweet plantains (maduros) to balance the savory beans with caramel sweetness. A side of sliced avocado sprinkled with sea salt is the perfect creamy accompaniment. Enjoy with a cold glass of 'Morir Soñando' (orange juice and milk drink) or a crisp Caribbean lager. Add a dash of hot sauce or 'Pique' (Puerto Rican vinegar-based hot sauce) for an acidic kick.