Black Beans and Rice
This dish for Black Beans and Rice is very tasty and simple to make! made with long-grain rice, canned black beans, and sofrito.
Yield: 8
Materials
- 1 tablespoon olive oil
- 1/4 cup sofrito I keep this in my freezer
- 1 can black beans rinsed and drained
- 2 cups long grain rice I like Carolina
- 3 1/2 cups water
- 1 packet Sazon with achiote or 1/2 tablespoon homemade sazon
- 1 large vegetable or chicken bouillon cube such as Maggi
- 1 teaspoon kosher salt
Instructions
- Add the oil to a medium-sized, heavy pot that has a tight-fitting cover and heat it over medium heat.
- Stir the sofrito in and simmer for 3 to 4 minutes, or until it melts and turns aromatic.
- Mix thoroughly after adding the rice and washed beans.
- Stir in the bouillon, salt, sazon, and water. Cook over medium heat, stirring, until the liquid is nearly completely absorbed and lightly skims the surface of the rice.
- Put the lid on right away, and cook on low for 15 minutes.
- Take off the heat and let it for another five to eight minutes without opening the cover, allowing the steam to cook the rice.
- Use a fork to fluff and savor.
