Directions
- 1Drain and rinse canned black beans using a colander.
- 2Add a quarter cup of sofrito to a heavy pot with a little bit of oil and let it melt.
- 3Sauté the sofrito for a few minutes.
- 4Add the rinsed black beans to the pot.
- 5Add white rice to the pot.
- 6Add water to the pot.
- 7Add Sazon to the mixture.
- 8Add a bouillon cube for flavor.
- 9Mix all ingredients together and taste the liquid to ensure there is enough salt, adding more if needed.
- 10Bring the mixture to a boil and let it simmer until the liquid evaporates and is just skimming the top of the rice.
- 11Once the liquid has evaporated, cover the pot and put it on low heat.
- 12Set a timer for 15 minutes and let it cook.
- 13After 15 minutes, shut off the stove and let it sit for 5 minutes without opening the lid.
- 14After the 5-minute resting period, remove the lid.
- 15Take a fork and fluff the rice.
Ingredients
- canned black beans
- 0.25 cup sofrito
- oil
- white rice
- water
- sazon
- bouillon cube
- salt
Equipment
colanderheavy potwooden spoonfork
Tips
- The most important things are the ratio of liquid, knowing when to cover it and having a tight fitting lid.
- Do not open the lid during the 5-minute resting period after cooking to allow the steam to finish cooking the rice.
- You can use pink beans or gandules instead of black beans.
- You can buy sofrito from the store, but it's easy to make at home.
- For sazon, you can use Goya or Badia, which has no MSG.
- This dish is great as a side for steak or chicken, but also good as a main course
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