Stewed Rice & Beans

Consider serving this with 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

1.5 cups stock or water

1 can diced tomatoes & chilis, including liquid

1 can black or pinto beans, drained and rinsed

1 tbsp Sazón Tropical or Adobo seasoning

1 bay leaf

Directions

1. Heat achiote paste in a large pot over medium heat. Add onions and garlic, season with salt and pepper, and cook until soft, about 7-10 minutes. Add rice and toss to coat, about 1-2 minutes.

2. Add tomatoes, water, beans, seasoning, and bay leaf. Bring to a boil, then turn to medium-low and let simmer with lid on until rice is cooked, 35-40 minutes.

3. Once finished cooking, remove from the heat and stir in 1 tablespoon of lime juice and freshly chopped cilantro, if desired. Serve.