Yellow rice with blackbeans
I never had yellow rice until my trip to Puerto Rico. I loved how it was seasoned, and it tasted so good. I was craving it when I got home, but I didn't want to make anything too complicated, so I decided to add my favorite bean to the rice. It turned out very well.
You can substitute the "not chick'n bouillon" with 4 cups of water or vegetable broth
You can substitute sazon with turmeric
2 cups brown rice (uncooked)
15 oz black beans (drained and rinsed)
2 tbsp olive oil
1 not chick'n bouillon
1 med onion (diced)
2 garlic cloves (minced)
1 green pepper (diced)
1 med tomato (diced)
1/2 cup fresh cilantro (diced)
4 cups water
1 pkt sazon
1 tsp salt
Heat oil in a medium saucepan over medium-high heat, sauté onions, cilantro, and garlic for about 2 minutes.
Add rice sauté for another minute. Stir frequently.
Add tomatoes, green peppers and beans and sauté for another minute.
Add bullion, salt, and sazon. Mix well.
When the water barely covers the top of the rice, turn down the heat to a simmer and cover with a tight lid for 15 minutes.
Do not lift the lid. The steam is cooking the rice.
After 15 minutes, turn off the stove and let the rice rest for about 5 minutes. It will allow the rice to finish cooking without burning the bottom.
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