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
• 1/4 cup olive oil
• for sauteing
• 2 1/2 cups white onion
• diced
• 2 1/2 cups green peppers
• very small dice
• 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

1. Cover the dry beans with water in a large pot.
2. Do not salt the water.
3. Bring to a boil.
4. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
5. Rinse the rice with cold water until the water runs clear.
6. Use a large, 8-quart covered stockpot.
7. Heat the olive oil and saute the onion and green pepper until tender.
8. Add the garlic and sofrito and saute another 1 to 2 minutes.
9. Add the tomato paste, black beans, oregano, cumin and bay leaf.
10. Cook for about 5 minutes, stirring gently.
11. Add the chicken stock and the rinsed rice.
12. Season with plenty of salt.
13. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.