10 Vegan Puerto Rican Rice and Beans

Vegan Arroz con Gandules

This traditional Puerto Rican dish is a flavorful combination of rice and pigeon peas, perfect for a hearty vegan meal.

Ingredients:

• 2 cups long-grain rice
• 1 can (15 oz) pigeon peas, drained
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup green bell pepper, diced
• 1/4 cup red bell pepper, diced
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell peppers, sauté until soft.
2. Stir in the rice, tomato paste, cumin, and paprika, cooking for 2 minutes until rice is slightly toasted.
3. Add the vegetable broth and pigeon peas, bringing to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until rice is cooked.
5. Season with salt and pepper, garnish with cilantro, and serve hot.

Rice with Black Beans and Coconut

Infused with coconut milk, this dish brings a creamy twist to the classic rice and beans.

Ingredients:

• 1 cup basmati rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup coconut milk
• 1 cup water
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté until fragrant.
2. Add rice, coconut milk, and water to the pan, bringing to a boil.
3. Reduce heat, cover, and simmer for 15 minutes.
4. Stir in black beans, cooking for an additional 5 minutes.
5. Season with salt and pepper, garnish with cilantro, and serve warm.

Caribbean Red Bean and Rice Salad

A refreshing and nutritious salad that combines red beans and rice with tropical flavors.

Ingredients:

• 1 cup cooked brown rice
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 cup mango, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup bell pepper, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Cooking method:

1. In a large bowl, combine cooked rice, kidney beans, mango, onion, and bell pepper.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over the rice mixture, tossing to combine.
4. Garnish with parsley and chill before serving.

Spicy Puerto Rican Rice and Red Beans

Kick up the heat with this spicy variation of the classic rice and beans.

Ingredients:

• 1 cup long-grain rice
• 1 can (15 oz) red beans, drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until soft.
2. Stir in rice, cayenne pepper, paprika, and cumin, cooking for 2 minutes.
3. Add vegetable broth and red beans, bringing to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until rice is tender.
5. Season with salt and pepper, and serve hot.

Sweet Plantain Rice and Beans

Incorporate sweet plantains into this delicious and comforting Puerto Rican-inspired dish.

Ingredients:

• 1 cup jasmine rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 large ripe plantain, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Cooking method:

1. In a large skillet, heat olive oil over medium heat, adding plantain slices. Cook until golden and caramelized.
2. Remove plantains and set aside. In the same skillet, sauté onion and garlic until soft.
3. Add rice and vegetable broth, bring to a boil.
4. Reduce heat, cover, and simmer for 15 minutes.
5. Stir in black beans and plantains, cooking for an additional 5 minutes.
6. Season with salt and pepper, garnish with cilantro, and serve.

Puerto Rican Rice with Lentils and Paprika

Enhance your rice and beans with this smoky lentil twist.

Ingredients:

• 1 cup white rice
• 1 cup lentils, cooked
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
2. Stir in rice, smoked paprika, and cumin, cooking for 2 minutes.
3. Add vegetable broth and lentils, bringing to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until rice is tender.
5. Season with salt and pepper and serve warm.

Puerto Rican Chickpea and Rice

This dish pairs protein-rich chickpeas with aromatic rice for a satisfying vegan meal.

Ingredients:

• 1 cup brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, sauté until soft.
2. Stir in rice, cumin, and turmeric, cooking for 2 minutes.
3. Add vegetable broth and chickpeas, bringing to a boil.
4. Reduce heat, cover, and simmer for 25 minutes until rice is cooked.
5. Season with salt and pepper and serve.

Pineapple Rice with Black Beans

Add a fruity touch to your rice and beans with sweet pineapple chunks.

Ingredients:

• 1 cup jasmine rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup pineapple chunks
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups coconut milk
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

Cooking method:

1. In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
2. Stir in rice and coconut milk, bringing to a boil.
3. Reduce heat, cover, and simmer for 15 minutes.
4. Add black beans and pineapple chunks, cooking for an additional 5 minutes.
5. Season with salt and pepper, garnish with basil, and serve.

Puerto Rican Rice with Green Peas and Mint

This refreshing dish combines the sweetness of green peas with the aromatic touch of mint.

Ingredients:

• 1 cup basmati rice
• 1 cup green peas, fresh or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh mint leaves, chopped

Cooking method:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Stir in basmati rice, cooking for 2 minutes.
3. Add vegetable broth and green peas, bringing to a boil.
4. Reduce heat, cover, and simmer for 20 minutes.
5. Season with salt and pepper, garnish with fresh mint, and serve warm.

Puerto Rican Mofongo-inspired Rice and Beans

Capture the flavors of traditional mofongo by incorporating mashed plantains into your rice and beans.

Ingredients:

• 1 cup brown rice
• 1 can (15 oz) red beans, drained
• 2 large green plantains, peeled and sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• Salt and pepper to taste

Cooking method:

1. In a large pot, cook plantains in boiling water until soft. Drain and mash, setting aside.
2. In the same pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
3. Stir in rice and vegetable broth, bringing to a boil.
4. Reduce heat, cover, and simmer for 20 minutes until rice is tender.
5. Stir in red beans and mashed plantains, cooking for an additional 5 minutes.
6. Season with salt and pepper, and serve.