Black Beans and Rice

• servings: 8 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1/4 cup sofrito (I keep this in my freezer)

1 can black beans (rinsed and drained)

2 cups long grain rice (I like Carolina)

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

Directions

Heat a medium heavy pot with a tight 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 mix well.

Add 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.

Quickly cover the lid and cook low heat 15 minutes.

Remove from heat and let it sit 5 to 8 minutes more, without lifting the lid so the steam finishes the rice.

Fluff with a fork and enjoy.

Nutrition

• Serving Size: 7 /8 cup
• Calories: 236 kcal
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Sodium: 331 mg
• Total Carbohydrate: 46.5 g
• Dietary Fiber: 4.5 g
• Total Sugars: 0.5 g
• Protein: 6.5 g