"Not-So-Cuban" Black Beans & Rice Recipe #TheMixedChickVersion (typed from my phone, hopefully got everything in)
2 Cans Organic Black Beans (Drained & Rinsed)
2 C Long Grain Rice
4 C Chicken Broth (more as needed)
1/4 C Olive Oil (Mixed with 2 Tbsp Ground Anchiote)
1/2 C Sofrito
1/4 C Green Olives (Chopped)
4 Tbps Pimentos
1/2 tsp Cumin
1/2 tsp Allspice
In a large deep skillet with a fitted lid (on Medium High-ish temperature) heat Anchiote Olive Oil and cook until sizzling and fragrant. Add Sofrito and cook until most of the liquid evaporates. Stir in the Rice, Olives and Pimento, making sure rice is fully coated with the oil. Stir in the Chicken Broth, Cumin and Allspice, and then add the Black Beans. Cover and let simmer on Medium Low-ish until rice is fully cooked (more broth may need to be added). Once fully cooked, turn off heat and fluff the Rice with a fork. Serve with limes and tortillas.
2 Cans Organic Black Beans (Drained & Rinsed)
2 C Long Grain Rice
4 C Chicken Broth (more as needed)
1/4 C Olive Oil (Mixed with 2 Tbsp Ground Anchiote)
1/2 C Sofrito
1/4 C Green Olives (Chopped)
4 Tbps Pimentos
1/2 tsp Cumin
1/2 tsp Allspice
In a large deep skillet with a fitted lid (on Medium High-ish temperature) heat Anchiote Olive Oil and cook until sizzling and fragrant. Add Sofrito and cook until most of the liquid evaporates. Stir in the Rice, Olives and Pimento, making sure rice is fully coated with the oil. Stir in the Chicken Broth, Cumin and Allspice, and then add the Black Beans. Cover and let simmer on Medium Low-ish until rice is fully cooked (more broth may need to be added). Once fully cooked, turn off heat and fluff the Rice with a fork. Serve with limes and tortillas.
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