Prep 10 mins
Cook 5 mins
I got this recipe from my Fiancee's step sister Joan. I had never had black beans until I tried her rice and I loved it.
- Drain black beans.
- Place freshly cooked white rice and black beans in a bowl.
- Sprinkle 3 packets Sazon Goya seasoning.
- Mix and warm on the stove for 5 minutes.
I chose to make this recipe for the Zaar Cookbook Tag game. I have fond memories of the black beans and rice that a Brazilian friend made for me once, and was hoping this would be similar. Actually, what I had envisioned was rice heaped on a plate, with black beans on top. After more carefully reading the recipe, it appears that here the beans and rice are mixed. I decided to season the beans only and then put them on top of the rice. I used a Sazon Goya clone recipe that I found on the internet - equal parts of ground black pepper, garlic powder, ground coriander seeds, ground cumin, oregano and ground annato seeds. According to the recipe, 3/4 teaspoon each, with salt to taste, would equal 3 packets of Goya's seasoning. Since this seasoning is dry, I added some of the bean liquid and cooked the beans and seasoning together. I made a sort of sofrito with tomato, garlic and cilantro to eat with the beans and rice. It was a nice dinner, but, in the end, probably quite different from the recipe here. Which is why I do not intend to give a star rating. One other thing - according to other internet sites, one 15 1/2 oz can yields 1 1/2 cups beans (I cooked dry black beans), and with 2 1/2 cups cooked rice, it seems to me that the serving size is quite small. Anyway, thank you for an interesting experience.