Description
A classic Black Beans and Rice recipe made with aromatic sofrito, seasoned with sazon and bouillon for rich flavor. This easy, stovetop dish is perfect as a hearty side or main, delivering comforting Caribbean-inspired flavors in just 45 minutes.
Ingredients
Scale
Ingredients
- 1 tablespoon olive oil
- 1/4 cup sofrito (homemade or store-bought, frozen works well)
- 1 can black beans, rinsed and drained
- 2 cups long grain rice (preferably Carolina rice)
- 3 1/2 cups water
- 1 packet Sazon with achiote (or 1/2 tablespoon homemade sazon mix)
- 1 large vegetable or chicken bouillon cube (such as Maggi)
- 1 teaspoon kosher salt
Instructions
- Sauté Sofrito: Heat 1 tablespoon of olive oil in a medium pot over medium heat. Add 1/4 cup of sofrito and cook, stirring occasionally, until fragrant and slightly softened, about 3-4 minutes.
- Add Beans and Rice: Stir in the rinsed and drained black beans along with 2 cups of long grain rice. Mix everything together to combine evenly.
- Add Liquids and Seasonings: Pour in 3 1/2 cups of water. Add one packet of Sazon seasoning, 1 large vegetable or chicken bouillon cube, and 1 teaspoon kosher salt. Stir well to distribute the flavors throughout the mixture.
- Bring to a Boil: Increase the heat to high and bring the mixture to a boil. Allow the liquid to reduce until it is nearly absorbed and just skimming the top of the rice, which typically takes a few minutes.
- Simmer: Lower the heat to low, cover the pot tightly with a lid, and let it simmer gently for 15 minutes to allow the rice to cook fully and absorb all the flavors.
- Rest and Fluff: Remove the pot from heat and let it sit, still covered, for 5-8 minutes to let the rice finish steaming. Finally, fluff the rice and beans gently with a fork before serving.
Notes
- Use frozen sofrito for convenience, or make your own for fresher flavor.
- If you prefer a vegetarian version, use a vegetable bouillon cube instead of chicken.
- Adjust the salt to taste depending on the saltiness of your bouillon and sazon packet.
- This dish pairs well with fried plantains, avocado slices, or a fresh green salad.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
