Dominican Rice and Black Beans (Moro de Habichuelas Negras)

🧂 Ingredients

• 2 cups long grain white rice
• 1 tablespoon olive oil
• 2 tablespoons sofrito
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 2 teaspoons adobo
• 1.5 teaspoon sazon

  should contain saffron, look for the yellow package
• 1 large bouillon cube
• 15 ounces canned black beans

  do not drain
• salt and black pepper to taste
• 2.5 cups water

Instructions

• 1 Rinse the rice under cold water using a mesh strainer until the water runs
  clear, then set it aside.
• 2 Heat the oil in a large, heavy-bottomed pot over medium heat. Add the sofrito
  and sauté for a few seconds, until fragrant.
• 3 Stir in the tomato paste, oregano, cumin, adobo, sazon, and bouillon. Use a
  wooden spoon to break up the bouillon and stir until the tomato paste dissolves
  completely.
• 4 Add the beans with their liquid (be sure to scrape out any beans stuck at the
  bottom of the can) and pour in 2 more cups of water. Taste the broth and season
  with salt and pepper as needed, then bring it to a simmer. If you're using beans
  from scratch, refer to the notes section below.
• 5 Once the liquid starts to simmer, add the rice and stir it to break up any
  clumps. Raise the heat and stir the rice frequently, letting most of the liquid
  cook off.
• 6 Once most of the liquid is gone, cover the pot with a lid and turn the burner
  down very low. Let the rice cook for 30 minutes. Don't lift the lid while the
  rice is cooking!
• 7 Once the 30 minutes are up, turn off the burner but keep the lid on. Let the
  rice rest for 5-10 minutes, then lift the lid and taste the rice – the grains
  should be tender and separated. Fluff with a fork and serve.

Nutrition Info