DirectionsStep1Heat a medium heavy pot with a tight fitted lid over medium heat and add the oil.Step2Add the sofrito and cook until it melts and becomes fragrant, stirring 3 to 4 minutes.Step3Add the rinsed beans and rice and mix well.Step4Add the water, sazon, bouillon and salt, stir and let it cook, boiling over medium heat until the liquid is almost all absorbed and just skims the top of the rice.Step5Quickly cover the lid and cook low heat 15 minutes.Step6Remove from heat and let it sit 5 to 8 minutes more, without lifting the lid so the steam finishes the rice.Step7Fluff with a fork and enjoyIngredientsIngredients1 tablespoonOlive Oil¼ cupSofrito (I keep this in my freezer)1 canBlack Beans (rinsed and drained)2 cupsLong Grain Rice (I like Carolina)3 ½ cupsWater1 packetSazon (with achiote, or 1/2 tablespoon homemade sazon)1 Chicken Bouillon Cube (or large vegetable, such as Maggi)1 teaspoonKosher SaltNutritionalNutritional236 Calories2 gTotal Fat46 gCarbohydrate331 mgSodium6 gProteinFrom skinnytaste.comRecipeDirectionsIngredientsNutritionalExplore furtherQuick and Easy Black Beans and Rice - Allrecipesallrecipes.comEasy Black Beans and Rice - Simply Recipessimplyrecipes.comBlack Beans and Rice - The Pioneer Womanthepioneerwoman.comBest Black Beans and Rice – A Couple Cooksacouplecooks.comCuban Black Beans and Rice Recipe - The Lemon Bowl®thelemonbowl.comRecommended to you based on what's popular • Feedback
Amy's Spicy Beans and Rice
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