Habichuelas Guisadas Con Arroz Blanco

This plant-based version of Habichuelas Guisadas Con Arroz Blanco consists of beans simmered in sofrito, tomato sauce, olives, potatoes, and Calabaza squash accompanied by rice. This savory dish is traditional to Puerto Rico and popular throughout other Caribbean countries and Latin American.

Habichuelas Guisadas Con Arroz Blanco

Course

Main Course
Prep time

10 Mins
cook time

20 Mins
servings

2

Author

@thelatinahealthcoach
Video by

@thelatinahealthcoach
Images by

@anettvelsberg

Ingredients

2 cups Lotus Foods Regenerative Organic White Basmati Rice
2 tbsp olive oil
⅓ cup sofrito
8oz tomato sauce
1 tbsp adobo seasoning (or all-purpose seasoning)
2 bay leaves
2 15oz cans red kidney beans, drained
½ cup russet potatoes, chopped
½ cup calabaza squash, chopped
⅓ cup Spanish pimento-stuffed green olives
2 cups water
salt & pepper, to taste
⅓ cup fresh cilantro, chopped, plus more for garnish (optional)
avocado, to serve (optional)

product used in the recipe

Regenerative Organic White Basmati Rice

1

Cook rice according to directions on package and set aside.
2

Heat oil in a pot over a medium heat, then add sofrito and cook for 1-2 mins.
3

Add tomato sauce, adobo, and bay leaves. Stir and cook for 2-3 mins until flavors combine.
4

Add beans, potatoes, squash, olives, and water and stir to combine.
5

Bring to a boil then reduce heat to a simmer and cover. Cook until potatoes and squash are fork tender (~10 mins). Taste and adjust seasoning with salt and pepper if necessary.
6

Remove pot from stove, add fresh cilantro and stir.
7

Serve with side of rice, fresh cut avocado, and more chopped cilantro, as preferred.