Black Beans Rice
(Moro de Habichuelas Negras)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

2 cans of black beans
4 cups of long grain white rice
½ teaspoon of hot pepper flakes (optional)
1 tablespoon of tomato paste (optional)
2 tablespoon of pitted olives
8 cups of water
1cup of chicken breast or ham cut into cubes
6 tablespoon of oil
2 Maggi chicken buollions
1 teaspoon of salt (to taste)

2 cloves of garlic
1 small bunch of cilantro (about 5 twigs)
½ teaspoon of freshly ground black pepper
½ onion
½ teaspoon of oregano
2 ajies gustosos (optional)
3 twigs of thyme

TIP: Rice is best cooked when you use a pot        with a 1” thick bottom
TIP: Water should be at least 2” above the rice
TIP: For al dente texture, add 1-1.5 cups of water for every cup of rice. For a softer texture, add 2 cups of water per cup


Blend the last 7 ingredients in blender

In a deep and thick bottom pot heat oil, saute herbal blend, ham, chicken bullion, olives, tomato paste for 2 minutes, on medium heat

Drain and rinse peas and add it to the sofrito. Stir, lower heat

Wash rice until water runs clear and drain well

Add rice to the pot and stir for 30 seconds. Add water, stir

Let it cook until it simmers

Once it simmers, cover tightly for 20-25 minutes and continue cooking on low heat

Serve with churrasco, salad, or your favorite meat, fried green or ripe plantains