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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.

  • 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.


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