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rice and black beans with a fork

Black Beans and Rice

4.95 from 56 votes
This quick and easy recipe for Black Beans and Rice is delicious! Made with sofrito, canned black beans and long-grain rice.
Prep Time: 2 minutes
Cook Time: 25 minutes
rest time: 5 minutes
Total Time: 32 minutes
Yield: 8 servings
Course: Dinner, Side Dish
Cuisine: Latin

Equipment

  • heavy medium pot with tight fitted lid

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup sofrito (I keep this in my freezer, store bought works too)
  • 1 15 ounce 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 bouillon cube (vegetable or chicken, such as Maggi)
  • 1 teaspoon kosher salt

Instructions

  • 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.

Video

Nutrition

Serving: 7/8 cup, Calories: 236kcal, Carbohydrates: 46.5g, Protein: 6.5g, Fat: 2g, Saturated Fat: 0.5g, Sodium: 331mg, Fiber: 4.5g, Sugar: 0.5g
- WW Points: 6