Tasty Vegetarian Eats

Puerto Rican Beans with Coconut Rice

Puerto Rican Beans with Coconut Rice

Beans and rice. Satisfying, filling, and delicious. Plus bonus, checks the complete protein box. And double bonus, is an excuse to eat avocado–like I need one? Some days I eat avocado toast for breakfast, avocado on my salad at lunch, and have to resist the urge to make guacamole for dinner… but I digress.

We started making this recipe as a frugal way to get our Puerto Rican bean fix without breaking our wallets. We love our local Puerto Rican mecca, but ten bucks from beans and rice starts to make you think… can I do this myself? And, the answer is yes. In under an hour, you can have a veggie platter delight worthy of the gods. Perhaps a dramatic oversell, but I think you get what I’m putting down.

I would like to take a moment in honor of pique. If you can either get your hands on a bottle of this hot, tangy sauce (or make your own — just googlare and go!) before making your Puerto Rican feast, you won’t be sorry. We still buy our at 10 dollars a pop (I know everything at this place is at least 10 dollars), but maybe we can add as a future blog recipe idea?

P.S. Googlare is my one community college carry over from a semester of Italian. Google is so much more fun to say in Italian than in English, right?

Puerto Rican Beans with Coconut Rice

Prep Time: 10 minutes

Cook Time: 25-40 minutes

Total Time: 35-50 minutes

Serving Size: 4


    Coconut Rice
  • 2 tsp + 1 tsp coconut oil
  • 1 cup rice, brown or basmati
  • 1/2 tsp salt
  • 2 1/4 cups water
  • 1/2 lime, juiced
  • Habicuelas (Puerto Rican Beans)
  • 2 tsp coconut oil
  • 1/2 bell pepper, diced
  • 1/4 yellow onion, diced
  • 4 garlic cloves, diced
  • 1/3 cup packed cilantro, chopped
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 15 oz. can pinto beans, drained + rinsed
  • 1 15 oz. can tomato sauce
  • 14 green olives with pimento, whole
  • 7 fingerling or baby potatoes, halved or quartered
  • 1 cup water
  • Toppings
  • Chopped cilantro, avocado, pique or other vinegar-heavy hot sauce


  1. Add 2 tsp. coconut oil to medium-sized pot over medium-low heat. Add rice and toast, stirring constantly, for a minute or two until rice smells nutty. Add salt and water, and bring to a boil. Reduce heat to low, cover, and simmer approximately 15 minutes for white or 40 minutes for brown until all the liquid has absorbed. Fluff with a fork, and add in remaining 1 tsp. coconut oil and lime juice.
  2. While rice is cooking, prepare habicuelas in large sauté pan by heating coconut oil over medium heat. Cook bell pepper, onion, garlic, and cilantro for 3-5 minutes. Add remaining ingredients, and bring to a boil. Reduce heat to low, cover, and simmer until potatoes are fork tender (approximately 20 minutes).


1 thought on “Puerto Rican Beans with Coconut Rice”

  • Many of these items would likely not have been made vegan if ordered at a restaurant and prepared in the classic Puerto Rican method, but in making our own vegan Puerto Rican fusion meals, we were able to expand our horizons a bit.

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