|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 4g||15%|
|Total Sugars 1g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Rice and beans are staples in Caribbean cuisine. This recipe is very easy and combines yellow rice with black beans to create a nice side dish or light entree. Feel free to make it with any type of bean you like.
The yellow rice gets its color from annatto (or achiote), which is included in the packet of sazón seasoning. This is a very popular salt and spice mix that is added to many Caribbean dishes, eliminating the need for a lot of ingredients. Sazón is also available without annatto, though that seasoning mix will not produce the yellow rice we're going for in this recipe.
The other key ingredient here is sofrito, a flavorful puree of vegetables and spices that is also common in Caribbean food. It's easy to make your own sofrito and the basic recipe can be adapted to suit your taste or what's in your kitchen. This will, of course, affect the flavor of your yellow beans and rice, but the ease and versatility of sofrito are what makes it a great ingredient.
"The yellow rice and black beans were excellent—great flavor and color. I used long grain basmati rice (rinsed) and the dish cooked in about 20 minutes. I made the rice and beans with chicken broth, then I made it again with water." —Diana Rattray
2 tablespoons olive oil
1/2 cup sofrito
1 packet sazon seasoning (with annatto)
1/4 teaspoon salt
15 1/2 ounces canned black beans, drained and rinsed
2 cups long-grain white rice
4 cups water or chicken broth
Gather the ingredients.
In a pot, heat the olive oil over medium heat.
Add the sofrito and lightly fry for about 1 minute.
Add the sazón, salt, beans, and rice. Stir to combine the ingredients and coat the rice with color.
Pour in the water (or chicken broth) and bring to a rolling boil. Allow to boil for 1 to 2 minutes, then stir the rice mixture.
Reduce the heat to low and cover with a tight-fitting lid that will not allow steam to escape. Do not lift the lid during the cooking time.
Cook on low for 20 minutes. Remove the lid, fluff the rice, and then cover again and let sit a few minutes before serving.
- It's always a good idea to rinse rice because rinsing removes some of the surface starch and helps keep the grains from sticking together.
- If using chicken broth instead of water, check the seasoning before adding salt, as commercial chicken broth usually contains some salt.
How to Store and Freeze
- Refrigerate leftover yellow rice and black beans in an airtight container and eat within 5 days.
- Yellow rice and black beans may be frozen for longer storage. Spoon the beans and rice into zip-close freezer bags. Label the bags with the name and date and freeze for up to 6 months.
- To reheat, put the rice and beans in a skillet or saucepan with a few tablespoons of water. Heat gently over low heat, stirring frequently, until hot.
Can I Make Yellow Rice and Beans With Brown Rice?
Absolutely! You may use brown rice to make yellow rice and black beans, but you need to add to the simmering time. Brown rice typically takes 40 to 45 minutes.