Boricua, Culture, DIY, Favorites, Food, Latin, Life Style, Puerto Rico
Leave a Comment

In The Kitchen With Chrissy 🇵🇷

Arroz con Habichuela y Tostones

🤗Bienvenido!! Today, I want to share a recipe by my good friend Chrissy. This is an authentic easy to make quick delicious dinner.

A little about Chrissy:

I’m from NJ but I was raised in Carolina PR because my parents are from there and I lived between Nj and Carolina PR until I moved to LA.”

“I am a Puerto Rican Actress y Singer 🎭. In my free time I’m all about spending time in my kitchen, I love to cook 👩🏾‍🍳. It is actually one of my most favorite hobbies. Cooking is an art. The process of preparing a meal is creative, therapeutic and is a gift to those you share it with.”

Below, I have written out everything you need to know and put on your grocery list to make these delicious recipes. I hope you will try them and that you enjoy them as much as we do making them and posting about them.

Bien Provecho!

Puerto Rican Beans (Habichuelas Guisadas)


3hrs 15mins





Ingredients Nutrition

  • 1 (16 ounce) baggoya roman beans
  • 1 cup cubed calabaza squash (optional) or 1 cup cubed russet potato (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon fresh ground black pepper
  • 3 chicken bouillon cubes
  • 3 (1 1/2 ounce) packages Sazon Goya seasoning (with Cilantro and Tomato)
  • water
  • 10 stuffed manzanilla olives
  • 14 cup olive oil

1 cup sofrito sauce (see my Sofrito, or see substitute)

The following ingredients can be substituted for the 1 cup of pre-made Sofrito

  • 1 small onion, chopped
  • 2 cubanelle peppers, chopped
  • 6 garlic cloves (mashed in a mortar and pestle or finely chopped)
  • 14 cup fresh cilantro, chopped


  • 14 cup chopped fresh cilantro


  • you can add chopped ham, chorizo or bacon, to the beans if you’d like. if so brown the meat in the saute pan before you add the sofrito

Puerto Rican Sofrito

Sofrito is the secret ingredient in many Latin caribbean dishes. It’s super easy to make with peppers, garlic, onion, cilantro, and culantro. Use to season/flavor rice, meat, beans, soups, stews, veggies, practically anything you want!


  • 2 large or 3 medium green been peppers, seeds removed and quartered
  • 2 spanish onions, peeled and quartered
  • 1 head (bulb) of garlic, peeled
  • 1 bunch cilantro
  • 1 bunch culantro *
  • 1 teaspoon kosher salt

Puerto Rican Tostones

Crispy, twice-fried plantains are a great side for your Puerto Rican meal or a snack all by themselves. Serve with mayoketchup or garlic oil for dipping.
Cuisine: Puerto Rican
Serves: 4
For the tostones:
  • 2 green plantains
  • Vegetable oil for frying
  • Salt
For the mayoketchup:
  • 3 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1/4 teaspoon garlic powder
For the mojo de ajo:
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • Salt and pepper


For the tostones:
  1. In a large frying pan heat vegetable oil over medium-high heat until shimmering. Oil should be about 1/2-inch deep.
  2. Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains 1-inch thick. Fry in hot oil until softened, but not browned, about 4-5 minutes per side. They will pierce easily with a fork when soft.
  3. Remove from oil and flatten each piece to 1/4-inch thickness. This can be done with the bottom of a plate or cup. Return to oil and fry again on each side until crispy and golden yellow, about 1 minute per side. Drain on paper towels and sprinkle with salt while hot. Serve immediately.
For the ketchupmayo:
  1. Combine all ingredients and serve.
For the mojo de ajo:
  1. In a small saucepan, warm the olive oil and garlic over low heat for about 10 minutes. Oil should bubble slightly, but not be hot enough to brown the garlic. Season with salt and pepper to taste.

Puerto Rican Arroz

This is simple and basic recipe for white rice. It goes with almost anything, from a fried egg on top, steak, salad, chicken, fish, stew, soup, etc. Flavors can be added (parsley, garlic, onion, cilantro, peppers, spices, substitute water for stock, etc.) ¡Buen provecho! Enjoy!

Number of Servings: 4
    • 1 1/2 cup of water
    • 1 tsp. of salt (or 3tsp)
    • 1 tbsp. of extra virgin olive oil
    • 1 cup of white rice – short grain


* You may want to rinse the rice before cooking. Just run in cold water and drain.
* Use a good pot or “caldero” with a good lid. Get to know your “caldero” some need a little adjustment, like adding more water. I have been using mine for 15 years.
* Simple variations may be done for your taste, for example if you want your rice to be stickier just turn it before it completely dries (see step 5).
*If a larger grain is used more water should be added to recipe.
* If some rice stick to the bottom of the pot it is called “pegao” and it is delicious.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s