Arroz con Gandules (Rice with Pinto Beans)

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A traditional Puerto Rican side dish featuring fragrant rice, pinto beans, and coconut milk. This Puerto Rican-inspired vegetarian recipe, ready in about 65 minutes, pairs long grain rice, pinto beans, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 40 min Serves 4 Puerto Rican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a pot, sauté 1 small diced onion and 1 diced green bell pepper over medium heat for 5 minutes until softened.
  2. Step 2: Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in 2 cups long grain rice and 1 can pinto beans.
  3. Step 3: Pour in 2 cups vegetable broth and 1/2 cup coconut milk. Season with 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender.
  4. Step 4: Fluff with a fork and serve.

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