Black Bean Rice

By Mariela Rosario | 03/26/2009 - 12:36 | 0 Comments

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COURSE

Sides

SERVES

COUNTRY/REGION

Caribbean

PREP TIME

0:30

DESCRIPTION:

Here's a great side dish made in a rice cooker. The Sazón mixture we used had a mixture of culantro, oregano, and achiote. If you can't find it just use oregano.

INGREDIENTS:

1 1/2 cans (15 oz. each) black beans
2 cups parboiled rice
2 tablespoons corn oil
1 medium onion
1/2 green bell pepper
1 envelope Sazón or 1/4 teaspoon dried oregano
Garlic powder
Salt
3 slices bacon, cut into small pieces
1 tablespoon olive oil

PREPARATION:

1. Drain the beans in a sieve set over a large measuring cup. Add enough water to come up to 5 cups of liquid.

2. Add the 5 cups bean liquid, beans, rice, corn oil, onion, bell pepper, Sazon, and garlic powder and salt to taste. Stir well, close the lid, and start the rice cooker.

3. Meanwhile, in a small skillet, cook the bacon in the olive oil until crisp. Set aside.

4. When the rice and beans are done, fluff with a fork. Add the bacon and olive oil and fluff in. Serve hot.