Black beans and rice from a Puerto Rican mom

1 15 oz can of black beans 

3 cups of rice 

3 cups of water 

1 bouillon cube 

1 packet of Sazon

5 cloves of garlic

1/2 tsp. oregano

1/2 tsp salt

1 Tbsp. fresh cilantro, chopped

2 Tbsp vegetable oil

 
Instructions: 

1. In a mortar or pilon add 4 cloves of garlic, half a teaspoon of oregano, and half a teaspoon of salt. Then mash until it turns into a paste. 

2. In a large pot over medium-high heat add 2 Tbsp. of veggie oil. Add in the garlic paste and saute for about 30 seconds. Do not let the garlic burn. 

3. Then add one can of black beans, which I have already drained. Give that a stir. 

4. Add one packet of sazon or adobo. 

5. Then add 3 cups of water, followed by a chicken bouillon cube.  Then let the water come to a boil. 

6. Once the water comes to a boil add in 3 cups of rice which I have already rinshed to remove most of the starch.  

7. Add 1 Tbsp. of fresh cilantro and give that a stir. Continue boiling over medium-high heat until all the water has been reduced. 

8. Once all the water has evaporated reduce the heat to low, and continue cooking on low for about 45 to 50 minutes. For the rice to cook properly you need to trap all the heat inside the pot. That being said cover the pot with a tight lid, you need to trap all the heat inside. Make sure that none of the heat is escaping. 

9. After 25 minutes check on the rice and make sure to stir, so it cooks evenly. 

10. Put the lid back on and continue cooking on low for another 20 minutes. After 45 minutes of total cooking time.

11. Enjoy, buen provecho!