Arroz con Habichuelas (Puerto Rican rice and beans)

Submitted by Lara Dwyer, CCL Board Member 

A tasty and forgiving recipe.


  • 2 T olive oil
  • large bunch chopped cilantro
  • 1/4 lb ham
  • 4 cans small beans (15 oz each) with the juice (small white, small pink or black beans all work well)
  • 2 cans of water (use the bean can, about 30 oz total)
  • 6 oz tomato sauce
  • 2 packages Sazon con azafran seasoning
  • salt and pepper
  • 2 T white vinegar
  • 2 tsp sugar
  • Sofrito (one onion, one green pepper and a head of garlic in food processor)
  • 2 potatoes cut into small cubes


Sauté the cilantro and ham in olive oil for a couple of minutes.  Add the rest of the ingredients, and simmer for about 25 minutes. Serve over white rice.


Lara Dwyer
Lara Dwyer
CCL Board Member

If you have a recipe you would like to share, please reach out to 

Shelby Wood
Manager of Program Development
CommunityCare of Lyme