Moro De Habichuela Negra--Black Beans And Rice

Name: Moro De Habichuela Negra--Black Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.

703

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Moro De Habichuela Negra--Black Beans And Rice falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!