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

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Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)
Recipe courtesy Juventino Avila

Ingredients
1 1/2 cups Goya dried black beans (or canned pre-cooked)
3 cups long-grain white rice
2 1/2 cups white onion, diced
2 1/2 cups green peppers, very small dice
1/4 cup olive oil, for sauteing
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

Instructions
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. Saute the onion and green pepper in the olive oil 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.