Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 1 large Green Bell Pepper, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 (15 oz) cans Canned Black Beans, rinsed and drained (reserve 1/2 cup of the draining liquid)
  • 1 cup Vegetable or Chicken Stock, low sodium
  • 2 Bay Leaves
  • 1 1/2 cups Long-Grain White Rice, thoroughly rinsed
  • 1 Tbsp Apple Cider Vinegar or Fresh Lime Juice
  • 1/4 cup Fresh Cilantro or Parsley, chopped

Instructions:

  1. Prep and Sauté: Heat olive oil in a Dutch oven over medium-low heat. Add the diced onion and bell pepper. Sauté gently for 8–10 minutes, stirring occasionally, until very soft and translucent (but not browned). This low-and-slow method is crucial for sweetness.
  2. Aromatics: Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant. Season heavily with salt and pepper.
  3. Combine Beans and Liquid: Add half of the rinsed black beans, the reserved bean liquid, the stock, and the bay leaves to the pot. Stir well to combine with the sofrito.
  4. Simmer: Bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 15 minutes. This allows the flavors to meld beautifully and the liquid to slightly thicken. Remove the bay leaves before proceeding.
  5. Add Remaining Ingredients: Stir in the remaining half of the whole black beans and the thoroughly rinsed long-grain white rice. Ensure everything is evenly distributed.
  6. Boil: Increase the heat to medium-high and bring the mixture to a rolling boil. Stir once or twice to prevent sticking.
  7. Cover and Steam: Once boiling, reduce the heat immediately to the lowest possible setting. Cover the pot tightly with the lid. Cook for 15–18 minutes without lifting the lid.
  8. Rest: Turn off the heat and leave the pot covered for another 5 minutes. This allows the residual steam to finish cooking the grains perfectly.
  9. Fluff and Season: Remove the lid. Drizzle the apple cider vinegar or lime juice over the rice. Use a fork to gently fluff the rice and distribute the beans. Taste and adjust salt if needed.
  10. Serve: Garnish generously with fresh cilantro or parsley.