This one-pot Yellow Rice and Beans (Arroz Amarillo con Habichuelas) is a comforting, everyday Puerto Rican classic. It's an easy main or side dish that's perfect for weeknights.
Some nights call for simple pasta dishes like Lemon Pasta and One-Pot Lentil & Ditalini Pasta, but other nights I just want a pot of rice and beans, filling the house with that unmistakable smell of sofrito.
Growing up in Miami, rice and beans weren't a "recipe," they were just everyday meals. Just like my Mexican Black Beans and Rice, this one-pot version of yellow rice cooks everything together, so the rice soaks up all those familiar Caribbean flavors.
Jump to:
Why I Love This Recipe
- It's made with simple ingredients in one pot
- Easy to make and hard to mess up
- Great for everyday meals
- It is budget-friendly and naturally vegan
- Leftovers reheat well, so it's great for meal prep and lunchboxes
Ingredients
Long-grain white rice yields fluffy, separate grains. I use Ben's Original Enriched Long Grain White Rice, Parboiled Rice.
Pink beans are traditional, but red beans, kidney beans, or pinto beans work well.
Sazón is what gives this yellow rice its signature color and savory depth, so don't skip it. Using a packet is totally traditional and convenient. You can find sazón packets with culantro and achiote in most major supermarkets (usually in the Latin or international aisle), at Latin grocery stores, or online.
Adobo is a versatile all-purpose seasoning you can use in tofu scramble and even as a popcorn topping. It can be found in the international aisle at most major grocery stores or on Amazon. I also have a DIY recipe for All-Purpose Adobo Seasoning.
Stuffed olives with pimientos are easy to find in most grocery stores or on Amazon. You can also use them in the Vegan Cuban Picadillo and Cuban-Inspired Vegan Fricase.
Pimientos are roasted red peppers commonly used in dishes like Spanish Vegetable Paella. Find them sliced or chopped in the same section as the olives.
See the printable recipe card for quantities and a full ingredient list.
How To Make Yellow Rice and Beans
See the complete printable recipe card below for the details.
Step 1: Finely dice the onion, pepper, and garlic either by hand or in a food processor. This is your sofrito. You can also purchase already prepared sofrito at many major grocery stores.
Step 2: In a little olive oil, saute the sofrito for about 5 minutes.
Step 3: Add the tomato sauce, sazon, and adobo. Cook for about 1 minute.
Step 4: Add the rice, broth, beans, olives, pimientos, salt, and pepper and mix. Bring to a boil.
Step 5: Reduce the heat to simmering and cover for about 20-25 minutes until the liquid is absorbed.
Step 6: Do not lift the lid until the time is over. When everything is cooked, turn off the heat and fluff with a fork or wooden spoon.
Step 7: Mix in the cilantro or culantro.
Step 8: Serve with a few leaves of cilantro or culantro and a squeeze of lime if desired.
Top Tips
- Follow the package directions for rinsing the rice
- Use a tight-fitting lid so the rice steams properly
- Avoid stirring while the rice cooks to prevent it from getting gummy
- Let the rice rest, covered, before fluffing for the best texture
Serving Suggestions
- Serve as a main dish with sliced avocado on the side
- Pair with a simple green salad and a delicious Easy Lemon Vinaigrette
- Serve alongside plantains, yuca, or roasted sweet potatoes
- Add a squeeze of lime or lemon just before serving
Puerto Rican Yellow Rice and Beans FAQS
Yes. They freeze really well, thaw without losing their texture, and taste just as delicious and flavorful after being reheated. Let it cool completely, then freeze in portions for up to 2 months. Thaw and reheat gently.
Drop a comment and tell me how this Puerto Rican Yellow Rice and Beans turned out! Was it love at first bite? Surprisingly edible? Or a full-on yuck? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Puerto Rican Yellow Rice and Beans
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- ½ green bell pepper finely chopped
- 3-4 cloves garlic minced
- ½ cup tomato sauce 4 ounces or 1 heaping tablespoon tomato paste
- 2 packets sazón con culantro y achiote
- 1 teaspoon adobo seasoning
- 3 cups water
- 2 cups long-grain white rice rinsed
- 1 15-oz can pink beans (or red/kidney beans), drained
- ¼ cup pimiento-stuffed olives sliced if desired
- 2 tablespoons pimientos
- 1 teaspoon salt
- ½ teaspoon ground black pepper or to taste
- ¼ cup fresh cilantro or culantro finely chopped
Instructions
- Build the flavor base: Heat the olive oil in a large pot over medium heat. Add the onion, green pepper, and garlic, and cook for 5-6 minutes until softened.
- Season the base: Add the tomato paste, sazón, and adobo seasoning. Stir well and cook for a little over 1 minute to bloom the flavors.
- Add rice and beans: Stir in the rinsed rice, drained beans, water, olives, pimientos, salt, and black pepper.
- Simmer: Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Do not peek in the pot or stir while cooking.
- Rest and finish: Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork and stir in the chopped cilantro or culantro.
- Serve: Serve warm as a main dish or alongside your favorite sides. Add a squeeze of lime when serving if desired.
Regi Pearce says
Growing up in Miami, Puerto Rican yellow rice and beans were always a familiar comfort. This version brings all that bold, cozy flavor into one simple pot.