One small onion (about a cup), small diced
Four cloves of garlic
One tablespoon of olive oil
Two tablespoons of sofrito
Two cups of rice
Two tablespoons of achiote (annatto) oil
Two cups of cooked red beans
Two and a half cups of liquid.
I approach this recipe, a ratio of 1:1:1.5, one cup of rice: one cup of beans: one and a half cups of liquid. Regularly, I am only cooking this recipe for my husband and me. So the most I would make is 2 cups of rice to 1 to 2 cups of beans. The amount of beans depends if I am using my beans I rehydrated or canned beans. If I use canned beans, I use the entire can, anywhere between 12-16 ounces (1.5-2 cups). If I use my beans, I might only use one cup of beans, as well as one cup of rice. So I guess it boils down to what type of beans you will use—canned or rehydrated?
Keywords: Puerto Rican Rice with Red Beans
Find it online: https://girlmeetsfire.com/puerto-rican-arroz-con-habichuelas/