El Fogón de Frakie

If there is one dish that defines the heart of a Puerto Rican home, it is Arroz con Habichuelas. Every few weeks (or honestly, every few days!), my family and I crave this classic. There is nothing more comforting than a bowl of fluffy white rice topped with creamy, seasoned beans stewed with calabaza and olives. It’s a simple masterpiece that never gets old.

 

Ingredients:

 

• 1 or 2 cups short or medium-grain white rice.
• Oil
• Water
• 1 tsp of salt
• 1 can of beans ( of your preference)
• 2 tbs of sofrito
• 2 oz (1/4 cup) of Tomato Sauce.
• 1 cup of water or chicken broth.
• Salt or Adobo to taste.

 

Methods:

 

• In a medium pot, add the beans (with their liquid), sazón, tomato sauce, sofrito, and water (or broth).
• Simmer: Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low.
• Thicken: Let it simmer uncovered for about 15–20 minutes. The starch from the potatoes or pumpkin will naturally thicken the sauce into a rich gravy.
• Taste: Season with salt or adobo to your liking.
• To Serve: While your beans simmer, prepare your White Rice (Arroz Blanco) as described above. Once the beans are thick and the rice is fluffy, pour the beans over the rice and enjoy!