Recipe courtesy of Juventino Avilas
Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1 1/2 cups Goya dried black beans (or canned pre-cooked)
  • 3 cups long-grain white rice
  • 1/4 cup olive oil, for sauteing
  • 2 1/2 cups white onion, diced
  • 2 1/2 cups green peppers, very small dice
  • 4 garlic cloves, crushed and chopped
  • 1/2 cup sofrito
  • 1/2 teaspoon tomato paste
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 4 1/2 cups chicken stock
  • Salt and pepper

Directions

Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour. 

Rinse the rice with cold water until the water runs clear. 

Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently. 

Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

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