RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)

Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) image

Provided by Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 13

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1 1/2 cups Goya dried black beans (or canned pre-cooked)
3 cups long-grain white rice
1/4 cup olive oil, for sauteing
2 1/2 cups white onion, diced
2 1/2 cups green peppers, very small dice
4 garlic cloves, crushed and chopped
1/2 cup sofrito
1/2 teaspoon tomato paste
1 teaspoon dried oregano
1 tablespoon ground cumin
1 bay leaf
4 1/2 cups chicken stock
Salt and pepper

Steps:

Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
Rinse the rice with cold water until the water runs clear.
Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.