This dish for Black Beans and Rice is very tasty and simple to make! made with long-grain rice, canned black beans, and sofrito.
Black Beans and Rice
Serve these rice and beans as an accompaniment to steak, pork chops, grilled chicken, and other dishes, or as a vegetarian main course with avocado. Because rice and beans are my husband’s favorite food and he is part Puerto Rican, I prepare this delectable dish frequently! With a few tweaks, this nutritious version of black beans and rice is comparable to my Cuban arroz congri. They’re always a hit and quite simple to prepare.
Are black beans and rice healthy?
Black beans are high in fiber and provide protein, much like rice does. When combined, they provide a substantial supper. There are 4.5 grams of fiber and 6.5 grams of protein in one serving. They both include a range of vitamins and minerals as well.
Ingredients
- I use sofrito—a sauce prepared with onions, peppers, and garlic—in a lot of stews, bean dishes, and meat meals. I usually double the recipe and store it in ice cube trays so I always have some on hand.
- Black beans: You may save time by using canned beans.
- Purchase white long-grain rice.
- Water to cook the other ingredients in Samón and the rice: A combination of achiote, coriander, cumin, oregano, garlic powder, salt, and pepper, sazon is a Latin spice blend. The rice’s golden hue is a result of the achiote. You may buy a packet of sazon from the grocery store or prepare it yourself.
- Vegetable bouillon is recommended for vegetarians, however chicken can equally suffice.
- Add salt for taste
How to Make Black Beans and Rice
- Cook the Sofrito: Add the oil to a medium saucepan that has been heated to medium heat. When aromatic, add the sofrito and simmer for a few minutes.
- Boil: Add the rice and rinsed beans to the pot along with the water, bouillon, sazon, and salt. Over medium heat, bring it to a boil and simmer until the liquid almost absorbs and barely floats on top of the rice.
- Simmer: Put a cover on the pot and cook it on low for fifteen minutes. After turning off the heat, let it there for five to eight minutes without opening the lid.
FAQS
How to Freeze Black Beans and Rice
Store leftovers in the refrigerator for up to 5 days or freeze for many months. When you need a fast side dish for supper, pick out bigger containers to serve the entire family or smaller ones to save for individual amounts. After thawing them over night in the fridge, reheat them in the microwave or on the stove.
More Bean Recipes You’ll Love:
- 15 Minute Black Bean and Spinach Burritos
- Ham and Bean Soup
- Navy Bean Soup
- White Bean Leftover Turkey Chili
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.
- 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
- 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.
