Rice and beans is a common dish found all over the world. There’s congri from Cuba, Jamaican rice and peas, and Indian food often pairs beans and lentils with rice too, like in kitchari. Puerto Rican rice and beans adds some Caribbean flair to the classic rice and beans formula. The rice is usually cooked with some kind of sofrito, which is a flavourful mix of spices, herbs, peppers, onions, garlic, and tomatoes. (You may recognize sofrito from my Chipotle sofritas recipe too!) Then, instead of pinto or black beans, gandules (green pigeon peas) are added for protein.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Olive oil Yellow onion – White onion works too. Green bell pepper Cilantro – In Puerto Rico, culantro is more commonly used—and nope, that’s not a typo! Culantro has a similar flavour to cilantro, but much stronger. If you happen to find culantro locally, you can use that in this Puerto Rican rice and beans for more authenticity, but be sure to use a little bit less to account for the more assertive flavour. Tomato sauce Salt Garlic powder Ground cumin Ground coriander Ground achiote – Also known as annatto seeds. If you can’t find achiote, you can substitute all the dry seasonings here for some Sazon Culantro y Achiote. Onion powder Oregano Dried parsley Turmeric Green pigeon peas – Also known as gandules. Vegetable broth or water – I like using my homemade vegetable broth for extra flavour. Long-grain white rice – Long-grain rice cooks up fluffier and drier than short-grain rice.
Are Pigeon Peas the Same as Green Peas?
No, pigeon peas are not the same as green peas. Pigeon peas are larger, dark green legumes with a nutty flavor and creamy texture. They are common in Caribbean cuisine and you can find them canned or dried at most grocery stores. In this recipe, we use the canned version.
How to Make Vegan Puerto Rican Rice and Beans
Once you’ve gathered all your ingredients, making vegan Puerto Rican rice and beans is easy! Warm the oil. Set a large pot over medium heat and add the oil. Make the sofrito mixture. Pulse the onion, bell pepper, and cilantro in a food processor until it resembles a chunky salsa. Cook the sofrito. Add the sofrito mixture to the hot oil and cook for about 6 minutes, stirring often. Add the spices, peas, and liquid. To the sofrito mixture, add all of the remaining ingredients except the rice and bring to a boil. Add the rice. Once the liquid is boiling, stir in the rice. Cover and reduce the heat to low, then cook for 20 to 22 minutes, or until the rice is tender and the liquid is mostly absorbed. Finish. Season to taste, then serve.
Tips for Success
Making vegan Puerto Rican rice and beans is easy, but these tips will help you make sure it turns out perfect!
Make sure your spices are fresh. When you open the jars, they should smell fragrant. If, instead, they have no aroma or a stale smell, they’re due for replacement. This is a dish that’s all about the seasoning! Use long grain white rice. Short grain rice will not work in this recipe, as it cooks up soft and sticky. Keep an eye on the rice. Stir it occasionally to keep it from sticking to the bottom of the pan, and add more liquid if needed.
Variations
If you don’t find (or don’t like) pigeon peas, you can substitute kidney beans, pinto beans, or black beans. Basmati and jasmine rice can be used in this recipe instead of long-grain.
Serving Suggestions
Serve this vegan Puerto Rican rice and beans with a side of plantains, Rainbow Fruit Salad, or Marinated Tofu, or eat it on its own as a main dish. I love using leftovers as a burrito or enchilada filling too!
How to Store Leftovers
Store leftovers of Puerto Rican rice and beans in an airtight container in the refrigerator for up to 5 days. Reheat the rice in a skillet over medium heat with a splash of water or broth to loosen up the rice, or in the microwave.
Can This Recipe Be Frozen?
Yes, this vegan Puerto Rican rice and beans dish can be frozen in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Rice Recipes
Vegan Arancini Fried Rice Balls (With Air Fryer Option) Creamy Vegan Mushroom Wild Rice Soup Korean (Gochujang) Tofu Rice Bowls Sheet Pan Fried Rice (Vegan & One Pan)
Enjoy friends! If you make this vegan Puerto Rican rice and beans recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
