Recipe courtesy of Juventino Avilas
Episode: Latino Shortcuts
Save Recipe Print
1 hr
10 min
50 min
8 servings



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. Heat the olive oil and saute the onion and green pepper 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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Red Beans and Rice

Recipe courtesy of Robert Irvine

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Slow Cooker Red Beans and Rice

Recipe courtesy of Valerie Bertinelli

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Rice Pilaf

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories