Black Bean Rice

Black Bean Rice
Country of Origin 
Preparation Time 
About This Recipe 

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.


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
3 slices bacon, cut into small pieces
1 tablespoon olive oil


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.


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    About this author

    Mariela Rosario,

    I'm a raging opinionista and I love to share my ramblings on everything from pop culture to food to stuff that makes me laugh & cry! I've worked in all types of media (TV, film, print) and was previously the online editor at Latina magazine before joining Mamás Latinas. On most nights you can find me working my way through my library of cookbooks or playing with my puppy Lola (my only child so far). I have a wonderful hubby who shares my passion for any and all kinds of travel. Together, we've formed a semi-professional wine drinking team.