Black Beans Rice
Recipe - ShopRite Corporate
Black Beans Rice
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
3 garlic cloves
½ medium red onion
1 handful fresh cilantro
½ large cubanelle pepper
¼ red bell pepper Mash
1 tablespoon Dominican oregano
½ tablespoon salt
3 garlic cloves Moro (in the caldero)
2 tablespoons oil
5 tomatoes, diced
¼ cup prepared sofrito
Garlic paste
oregano
salt
2 cans black beans (no liquid)
1/4 black pepper
2 cups rice (washed)
4 cups water
Directions
- Sofrito: Blend garlic, onion, cilantro, cubanelle pepper, and red bell pepper. Set aside.
- Pilón: Mash oregano, salt, and 3 garlic cloves until it becomes a paste.
- Base: In a caldero, heat the oil and cook the diced tomatoes until they break down (about 15 minutes).
- Add the paste from the pilón and ¼ cup of sofrito. Stir well.
- Add the black beans with their liquid and mix.Stir in the washed rice, then add the water. Adjust salt to taste.
- Cook over medium heat until the water evaporates.
- Once dry, stir the rice gently, form a mountain. Cover the caldero with the lid, and cook on low for 25 minutes.
- Finally, add the chopped red pepper, onion, and cilantro. Let it rest for 5 minutes.
- Serve hot.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Directions
- Sofrito: Blend garlic, onion, cilantro, cubanelle pepper, and red bell pepper. Set aside.
- Pilón: Mash oregano, salt, and 3 garlic cloves until it becomes a paste.
- Base: In a caldero, heat the oil and cook the diced tomatoes until they break down (about 15 minutes).
- Add the paste from the pilón and ¼ cup of sofrito. Stir well.
- Add the black beans with their liquid and mix.Stir in the washed rice, then add the water. Adjust salt to taste.
- Cook over medium heat until the water evaporates.
- Once dry, stir the rice gently, form a mountain. Cover the caldero with the lid, and cook on low for 25 minutes.
- Finally, add the chopped red pepper, onion, and cilantro. Let it rest for 5 minutes.
- Serve hot.
