Puerto Rican Red Beans and Rice

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Red Beans and Rice


SourceAdapted from Delicious Living Magazine
Prep time25 minutes
Cooking time25 minutes
Total time50 minutes


This is a hearty, delicious vegetarian entrée. You can also add shredded chicken for a meat-lover’s version. 


2 tablespoons
grapeseed oil
onion, yellow (chopped)
2 cloves
garlic (minced)
pepper, Anaheim (chopped, leave seeds in)
tomato (diced)
1 teaspoon
oregano, dried
2 tablespoons
cilantro (chopped)
2 cups
beans, kidney (cooked, other varieties: Jacob's Cattle, Tiger's Eye, or King of the Early)
1/4 pound
squash, butternut (peeled and seeded, cut into 2" x 2" cubes)
8 ounces
tomato sauce
1 cup
3 cups
rice (cooked, either brown or white)
avocado (sliced, for garnish)
cheese, cotija (for garnish)


Heat one tablespoon of oil in a saucepan over medium-high heat. Add onion, garlic, peppers and tomato. Sauté until the mixture softens and begins to caramelize, about 20 minutes. Reduce heat to medium and add the oregano, cilantro, beans and squash. Sauté for 2 minutes. Add tomato sauce and enough water to cover. Add salt and pepper, to taste. Simmer covered for 25 minutes. In a large frying pan, heat the remaining tablespoon of oil. Add the bean mixture and rice and cook until the rice absorbs the liquid, about 5 minutes. Add cilantro. Garnish with avocado and cortijo and serve.