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This quick and straightforward recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.

Black Beans and Rice

Serve these rice and beans as a meatless essential dish with avocado or a side with steak, pork chops, grilled chicken, and more. My husband is half Puerto Rican, and rice and beans are his love language, so I make this delicious dish on a regular basis! This healthy Black Beans and Rice recipe is analogous to my Cuban Arroz Congri, with just a few differences. They’re really easy to make and all the time a success. A number of more of my favorite Latin bean recipes are Dominican Beans, Arroz con Gandules, and Mexican Pinto Beans.

Are black beans and rice healthy?

Rice and black beans each have protein, and beans are filled with fiber. Paired together, they supply a really filling meal. One serving has 6.5 grams of protein and 4.5 grams of fiber. In addition they each have a wide range of vitamins and minerals.

Ingredients

• Sofrito: Sofrito is a sauce manufactured from onion, peppers, and garlic that I exploit in so many stews, beans, and meat dishes. I prefer to make an enormous batch and freeze it in ice cube trays, so I all the time have some available.
• Black Beans: Using canned beans saves time.
• Rice: Buy long-grain white rice.
• Water to cook the rice and other ingredients in
• Sazon: Sazon is a Latin spice mix with achiote, coriander, cumin, oregano, garlic powder, salt, and pepper. The achiote is what gives the rice the yellow color. You possibly can make homemade sazon or purchase a packet on the supermarket.
• Bouillon: For vegetarian select vegetable bouillon, but chicken will even work.
• Salt to flavor

The way to Make Black Beans and Rice

1. Cook the Sofrito: Heat a medium pot over medium heat and pour within the oil. Add the sofrito and cook for just a few minutes until fragrant.
2. Boil: Stir within the rinsed beans and rice after which the water, sazon, bouillon, and salt. Bring it to a boil over medium heat and let it cook until the liquid is sort of absorbed and just skims the highest of the rice.
3. Simmer: Cover the pot with a lid and cook on low for quarter-hour. Remove it from the warmth and let it sit for five to eight minutes without lifting the lid.

The way to Freeze Black Beans and Rice

Leftovers are good within the fridge for as much as five days or within the freezer for just a few months. Store them in smaller airtight containers for individual portions or larger ones to drag out for dinner for the entire family if you need a fast side dish. Thaw them overnight within the refrigerator and warm them on the stove or within the microwave.

More Black Bean Recipes You’ll Love:

Prep: 15 mins

Cook: 30 mins

rest time: 5 mins

Total: 50 mins

Yield: 8 servings

Serving Size: 7 /8 cup

• Heat a medium heavy pot with a good fitted lid over medium heat and add the oil.

• Add the sofrito and cook until it melts and becomes fragrant, stirring 3 to 4 minutes.

• Add the rinsed beans and rice and blend well.

• Add the water, sazon, bouillon and salt, stir and let it cook, boiling over medium heat until the liquid is sort of all absorbed and just skims the highest of the rice.

• Quickly cover the lid and cook low heat quarter-hour.

• Remove from heat and let it sit 5 to eight minutes more, without lifting the lid so the steam finishes the rice.

• Fluff with a fork and luxuriate in.

Last Step:

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Serving: 7 /8 cup, Calories: 236 kcal, Carbohydrates: 46.5 g, Protein: 6.5 g, Fat: 2 g, Saturated Fat: 0.5 g, Sodium: 331 mg, Fiber: 4.5 g, Sugar: 0.5 g