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

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

Directions

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.