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.

Tips:

• You can substitute the "not chick'n bouillon" with 4 cups of water or vegetable broth

• You can substitute sazon with turmeric

Ingredients:

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

Directions:

• 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.

• Add water

• 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.

Enjoy!

Love this recipe? Share with family and friends.