About the Recipe
Black beans and rice is a classic dish found in many Latin American cuisines, particularly in Caribbean, Central, and South American countries. It's made by cooking black beans with aromatics like onion, garlic, and sometimes bell pepper, along with spices like cumin and oregano. The beans are then served over cooked rice, which can be plain or seasoned with ingredients like cilantro or lime juice. This hearty and flavorful side dish pairs well with a variety of main courses and adds protein, fiber, and rich flavors to the meal.
Ingredients
1 tablespoon olive oil
1/4 cup sofrito
1 can black beans rinsed and drained
2 cups long grain rice
3 cups water
1 cup low sodium chicken stock
1 packet Sazon with safron
1 teaspoon kosher salt (if needed)
Preparation
Heat a medium heavy pot with a tight-fitted lid over medium heat and add the oil.
Add the sofrito and cook until it melts and becomes fragrant, stirring for 3 to 4 minutes.
Add the rinsed beans and rice and mix well.
Add the water and sazon, then stir. Let it cook over medium heat until the liquid is almost absorbed and just skims the top of the rice. Taste and add salt if needed.
Cover with the lid and cook on low heat for 15 minutes.
Remove from heat and let it sit for 5 to 8 minutes more, without lifting the lid, so the steam finishes cooking the rice.
Fluff with a fork and enjoy!
Recipe slightly adapted from https://www.skinnytaste.com/black-beans-and-rice/