Description
This Black Beans and Rice recipe is a classic, flavorful dish perfect as a hearty main or a satisfying side. Featuring aromatic sofrito, tender black beans, and perfectly cooked long grain rice, it’s seasoned with a vibrant blend of sazon and bouillon for a comforting and savory meal that comes together in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/4 cup sofrito (store-bought or homemade, preferably frozen)
- 1 can black beans, rinsed and drained
- 2 cups long grain rice (Carolina rice recommended)
- 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
- Sauté Sofrito: Heat olive oil in a medium pot over medium heat. Add the sofrito and cook, stirring frequently, for about 3-4 minutes until it becomes fragrant to unlock its rich flavors.
- Add Beans and Rice: Stir in the rinsed black beans and long grain rice into the pot with the sofrito, mixing well to combine all ingredients evenly.
- Add Liquids and Seasonings: Pour in the water, then add the sazon seasoning packet, bouillon cube, and kosher salt. Stir thoroughly to distribute the seasonings throughout the mixture.
- Bring to a Boil: Increase the heat and bring the mixture to a boil. Let it cook until the liquid has been mostly absorbed by the rice and just skims the top, preparing it for simmering.
- Simmer: Reduce the heat to low, cover the pot tightly with a lid, and simmer for 15 minutes to allow the rice to cook through and flavors to meld.
- Rest and Fluff: Remove the pot from heat and keep it covered for an additional 5-8 minutes to let the rice finish steaming. Then, fluff the rice gently with a fork before serving to separate the grains.
Notes
- Using sofrito frozen in advance helps save time and enhances the flavor blend.
- Rinsing canned black beans removes excess sodium and improves texture.
- Adjust seasoning such as kosher salt or bouillon according to taste preferences or dietary restrictions.
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
- Letting the rice rest covered after cooking yields a fluffier texture.
