Carbs and Protein in Perfect Harmony 

Rice and beans are a complete meal, easy enough to make when in a hurry, and nutritious enough to keep the family happy. Rice arrived in Latin America during the colonial period, while beans were a local crop. Both are inexpensive sources of carbs and protein, respectively, making them a splendid match.  

In Puerto Rico, rice and beans, or better said, arroz con habichuelas, are part of people’s culture. You can cook rice and beans separately and assemble them right before serving, or you can serve them side by side. You can also cook them in the same pot, resulting in the famous yellow rice and beans.  

And although rice and beans are a typical everyday meal, they are also a Puerto Rican dish served during the holidays. The bean of choice? Red and pink kidney beans. Stewed with sofrito and seasoned with adobo, these are flavorful beans that are beautifully contrasted with white rice — perfect harmony right there. Have you every tried Puerto Rican rice and beans? 

Dance to the Rhythm of Latin Food 

If you want to know more about Puerto Rican cuisine and Latin culture, listen to our More Than Rice and Beans podcast episode featuring the larger-than-life Tito Puente Junior. The talented artist has a few things to say about his favorite food: rice and beans.  

Son of “King of Mambo,” Mr. Puente celebrates the introduction of Latin Jazz to the mainstream in the 1950s and shares his childhood memories on the stage and around the table, his career success and his love for his traditions. This is one you won’t want to miss!