Puerto Rican Rice and Beans

Puerto Rican Rice and Beans

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Adjust Servings:
2 Tablespoons Olive Oil
0.3 cup, diced Onion
1 large Green Bell Pepper
3 large Tomatoes
2 Garlic Cloves
0.3 cup, chopped Fresh Cilantro
1 teaspoon Sazón Seasoning
1 teaspoon Adobo Seasoning
1 teaspoon Salt (I use Kosher)
1 cup Basmati Rice
1.5 cups Filtered Water
15 ounce can Pinto Beans
7.5 ounces Filtered Water
2 Bay Leaves
1 teaspoons Salt (I use Kosher)
0.5 teaspoon Sazón Seasoning
0.5 teaspoon Adobo Seasoning
0.3 cup Frozen Corn

Puerto Rican Rice and Beans

The best rice and beans ever!

  • 30 minutes
  • Serves 3
  • Medium


  • Sofrito

  • Beans



Easy, savory and fully plant-based Puerto Rican rice and beans.

Before moving to Miami, I wasn’t too familiar with latin food.

I used to think that developing these deep flavors was out of reach but turns out it’s all about having the right spices in your pantry!

Rice and beans are a staple in latin cuisine and also my favorite part of any dish.

Also, this recipe is accidentally vegan!

I’ve partnered with Loisa to create this recipe. A great Puerto Rican rice and beans recipe is all about the spices.

I highly recommend using the Loisa’s Sazón and Adobo seasonings as they are USDA certified organic, made with only real ingredients, for real color and great flavor (unlike some other brands who use artificial ingredients instead)!

Go to www.loisa.com to order your spice set and use the discount code ‘foodbyjonister’ at checkout to receive 10% off any order!



This recipe is sponsored by Loisa.



Make The Sofrito

Add the olive oil to a large pot and heat to medium-high. Next, add the diced onion, chopped green bell pepper and the chopped tomatoes.

Stir and cook for 4-5 minutes then add the minced garlic, cilantro, salt, the Sazón and Adobo seasonings.

Stir and cook for a couple of minutes then lower the heat to low.


Start The Beans

In a second pot or skillet with high sides, add one 15-ounce can of pinto beans then fill up half of the can with filtered water and add it to the beans.

Add two bay leaves, half of the sofrito, 1 teaspoon of salt, 1/2 teaspoon of the Sazón and 1/2 teaspoon of the Adobo seasoning to the beans then turn the heat to medium-low.

Allow the beans to simmer gently while you make the rice.


Make The Rice

To the pot with the remaining half of the sofrito, add 1 cup of basmati rice and 1 + 1/2 cups of water.

Turn the heat to medium-high, cover the pot and allow the pot to cook until the rice is done.

This will take 15-20 minutes. Be sure to check and stir the rice after 10 or 15 minutes.


Finish The Beans

To finish the beans, lower the heat to low, stir in the frozen corn, cover and allow the corn to heat through for 4-5 minutes.

Give it a stir and taste for seasoning.



Add some of the beans to your plate or bowl along with some of the beans then top with a few sprigs of fresh cilantro.


About Loisa

Loisa was founded by Kenny Luna and Scott Hattis, both of whom come from families with deep pride in Latin culture and cuisine.

Their growing company is based in New York City and their focus is on creating honest and better quality Latin foods. They currently offer two signature spice blends - Sazón and Adobo - and both are certified organic, vegan, gluten-free, and made with sea salt. Loisa will be introducing more products soon, so stay tuned!

Go to www.loisa.com to order your spice set and use the discount code 'foodbyjonister' at checkout to receive 10% off any order!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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14 Comments Hide Comments

Yes please!!! This sounds so good! The rice looks perfect and I love that Adobo seasoning in it. Total comfort food!

This rice and beans dish looks like it is loaded with flavor (and yummy / healthy veggies)!!! I can not wait to try it. And the color of those spice mixes… swoon!

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