Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)

Name: Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 1 1/2 cups Goya dried black beans (or canned pre-cooked); 3 cups long-grain white rice; 1/4 cup olive oil, for sauteing; 2 1/2 cups white onion, diced; 2 1/2 cups green peppers, very small dice; 4 garlic cloves, crushed and chopped; 1/2 cup sofrito; 1/2 teaspoon tomato paste; 1 teaspoon dried oregano; 1 tablespoon ground cumin; 1 bay leaf; 4 1/2 cups chicken stock; Salt and pepper

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Level: Intermediate
Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 8 servings

Level: Intermediate
Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 8 servings

Ingredients

1 1/2 cups Goya dried black beans (or canned pre-cooked)

3 cups long-grain white rice

1/4 cup olive oil, for sauteing

2 1/2 cups white onion, diced

2 1/2 cups green peppers, very small dice

4 garlic cloves, crushed and chopped

1/2 cup sofrito

1/2 teaspoon tomato paste

1 teaspoon dried oregano

1 tablespoon ground cumin

1 bay leaf

4 1/2 cups chicken stock

Salt and pepper

Directions

Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
Rinse the rice with cold water until the water runs clear.
Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.