MORO DE HABICHUELA NEGRA--BLACK BEANS AND RICE

MORO DE HABICHUELA NEGRA--BLACK BEANS AND RICE image

Number Of Ingredients 12

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3 Cups of Rice
2 and 1/2 cups of Black Beans-Soaked overnight and then boiled until really soft. You can also use canned Black Beans
3 cups of hot water
2 Garlic Cloves- Minced
3 Tbsp. of Garlic- Chopped fine
1 Chicken Bouillon cube
1/2 of a large onion
3 Tbsp of Alcaparrado- Olive Salad
Black Pepper- to taste
Salt- a few pinches to taste
Canola Oil- to coat bottom of pan
Goya Olive Oil- to drizzle over rice once ready to serve

Steps:

Add canola oil to bottom of a heavy pan and heat oil on Medium to medium high heat. Once the oil is heated add garlic, onions, chicken bouillon cube, salt and pepper and saute until the garlic and onion are tender. Once garlic and onion are tender, add the black beans and saute all together for about 5-6 minutes until the mixture begins to bubble. At this stage taste the black bean mixture because this will be the point at which you can adjust your seasoning. If you feel the mix needs more salt or adobo add it. Keep in mind that this level of salt will be diluted with water later on, so its ok to over season if you feel the need. Once the seasoning is adjusted, add the rice and combine with the bean mixture. Stir together until rice and beans are well incorporated and then add the hot water to the rice and beans and stir. The water should be about 1 inch above the rice mixture. Bring to a simmer until the water meets the level of the rice. Once the water and the rice meet, stir the whole mixture once and then cover the pot, lower the heat to low and DO NOT OPEN THE POT OR STIR until 20 minutes elapse. If you do wait the 20 minutes, your reward is gorgeous, fluffy and delicious rice. Once ready to serve, drizzle some Olive oil over the rice for a a nice finish.