Arroz Con Habichuelas Negras (RICE WITH BLACK BEANS) ~ The Self-Taught Cook™

There must be as many variations on rice as there are cooks. It all depends on the cook, personal taste, and ingredients on hand. We're still entertaining out-of-town guests, so it's time to start using the ol' imagination. Tonight's variation was Arroz con Habichuelas Negras. Very simple and very filling!

ARROZ CON HABICHUELAS NEGRAS

2 Tbsp extra virgin olive oil
1 packet GOYA® Sazon
1 packet GOYA® chicken bouillon
1 Tbsp GOYA® Adobo con pimiento
1 can GOYA® Spanish style tomato sauce
3 Tbsp GOYA® Recaito
1/4 c onion, diced
4 cloves garlic, minced
1/2 c diced ham
4 c chicken broth
4 c medium grain rice
1 can black beans, drained
4 Tbsp green olives, sliced
2 Tbsp capers
1 Tbsp cilantro, minced
Pimento strips

A caldero is the traditional cooking pot used for cooking rice and other foods in Puerto Rico. Basically, it's a Dutch oven. I use the smaller one when I'm doing 2 c of rice, and the medium size caldero for 4 c of rice. Heat olive oil over medium heat. Add the Adobo, Sazon, Recaito, onion, garlic, and tomato sauce . Cook for 5 minutes on medium heat, stirring often.Add the ham and stir for 1 minute. Add the chicken broth. When the broth comes to a boil, add the rice. Turn the rice down to low. When the water has evaporated until it is level with the rice, add the olives and capers, stir once, put the lid on and turn heat as low as possible. Add the beans. Let rice simmer approximately 30 minutes. Now, you don't want your rice to be too wet. This should not be a sticky rice; but, of course, you don't want it to stick and burn. The only way this will work is to LEAVE THE RICE ALONE!! This is very difficult for me. My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying. With yellow rice, you can't do this. Well, you can pray, but you need to do it from a distance. I have learned that when I turn it down and put the lid on, it's best to just leave the room. Really. You have to do this. When rice is almost finished, add the cilantro, and stir once. Garnish with additional cilantro and pimento strips. Leave on heat for another 5 minutes.