Black Beans and Rice – Skinnytaste

This quick and easy black bean and rice recipe is delicious! Made with sofrito, canned black beans and long grain rice.

Black beans and rice

Serve this rice and beans as a meatless entree with avocado, or as an accompaniment to steak, pork chops, grilled chicken and more. My husband is half Puerto Rican and rice and beans are his love language so I make this delicious dish all the time! This healthy black bean and rice recipe is similar to my Cuban Arroz Congri, with a few differences. They are so easy to make and always a hit. A few more of my favorite Latin bean recipes are Dominican Beans, Arroz con Gandules, and Mexican Pinto Beans.

Are Black Beans and Rice Healthy?

Rice and black beans both have protein, and beans are packed with fiber. Together they make a very filling meal. One serving contains 6.5 grams of protein and 4.5 grams of fiber. They also have a variety of vitamins and minerals.

ingredients

• sofrito: Sofrito is an onion, pepper, and garlic sauce that I use in so many stews, beans, and meat dishes. I like to make a large batch and freeze them in ice cube trays so I always have some on hand.
• Black beans: Using canned beans saves time.
• Rice: Buy white long grain rice.
• water to cook the rice and other ingredients in it
• sazon: Sazon is a Latin spice mix with achiote, coriander, cumin, oregano, garlic powder, salt and pepper. The achiote gives the rice its yellow color. You can make homemade sazon or buy a pack at the grocery store.
• Bouillon: For vegetarians, choose vegetable broth, but chicken will do, too.
• Salt to season

How to make black beans and rice

1. Cook the sofrito: Heat a medium-sized saucepan over medium-high heat and pour in the oil. Add the sofrito and cook for a few minutes until fragrant.
2. Cook: Stir in the rinsed beans and rice, then the water, sazon, broth, and salt. Bring to a boil over medium-high heat and let cook until liquid is almost absorbed, just skimming the top of the rice.
3. Cook: Cover the pot with a lid and cook on low for 15 minutes. Remove from the heat and let rest for 5 to 8 minutes without lifting the lid.

How to freeze black beans and rice

Leftovers will keep in the fridge for up to five days or in the freezer for a few months. Store them in smaller airtight containers for single servings, or in larger ones for family dinners when you need a quick side. Thaw them overnight in the fridge and reheat on the stovetop or in the microwave.

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