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My Moms Black Beans and Rice Recipe

Most of our recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor. Draining and rinsing can also remove the metallic flavor sometimes found in canned beans
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1 15 oz can of black beans, drained
  • 3 cups rice rinsed
  • 3 cups water
  • 1 chicken bouillon cube
  • 1 packet of Sazon
  • 5 garlic cloves
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • 1 tablespoon fresh cilantro chopped
  • 2 tablespoon vegetable oil

Method
 

  1. Make Garlic Paste: In a mortar, mash 4 garlic cloves with ½ teaspoon oregano and ½ teaspoon salt until it forms a paste.
  2. Saute Garlic: In a large pot over medium-high heat, add 2 tablespoon vegetable oil. Add the garlic paste and saute for 30 seconds.
  3. Add Beans: Stir in the drained black beans.
  4. Add Seasoning: Add 1 packet of Sazon, stir well.
  5. Boil: Add 3 cups of water and a chicken bouillon cube. Bring to a boil.
  6. Add Rice: Stir in the rinsed rice and 1 tablespoon chopped cilantro. Continue boiling until the water is reduced.
  7. Simmer: Once the water has evaporated, reduce the heat to low. Cover with a tight lid and cook for 45-50 minutes, stirring after 25 minutes.
  8. Serve: Once cooked, fluff the rice and beans and serve.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.