Stewed Rice & Beans

Cuban Pork. If you're looking to elevate your bean game, check out Mexican Drunken Beans too.

Ingredients

1 tbsp achiote paste

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 cup brown rice

1 1/2 cups stock or water

1 (10 oz) can diced tomatoes and chiles, including liquid

1 (15 oz) can black or pinto beans, drained and rinsed

1 tbsp Sazón Tropical or Adobo seasoning

1 bay leaf

1 tbsp fresh lime juice

Fresh cilantro, for serving

Preparation

1. Heat the achiote paste in a large pot over medium heat, stirring, until it loosens and becomes fragrant, about 1 minute. Add the onions and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 7–10 minutes. Add the rice and stir to coat in the paste, toasting for about 1–2 minutes.

2. Add the tomatoes and their liquid, the stock or water, beans, seasoning, and bay leaf. Stir to combine, then bring to a boil. Reduce heat to medium-low, cover tightly, and simmer until the rice is fully cooked and has absorbed the liquid, 35–40 minutes. Do not lift the lid during cooking.

3. Remove from heat and discard the bay leaf. Stir in the lime juice. Taste and adjust seasoning. Serve topped with fresh cilantro.