Arroz Y Frijoles Recipe

Rinse rice

Place the rice in a fine-mesh sieve and rinse under cold running water until the water runs clear; drain well (about 1 minute). This removes excess starch and prevents clumping.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic and sauté 30 seconds until fragrant, stirring so it doesn't brown.

Add the drained rice to the saucepan and toast, stirring constantly, for 1–2 minutes so grains are evenly coated in oil and slightly translucent at the edges.

Add 3 cups water, 3/4 teaspoon salt and 1 bay leaf. Increase heat to high and bring to a gentle boil uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, 5–10 minutes to steam.

Remove bay leaf and fluff rice with a fork before serving.

Heat 1 tablespoon olive oil in a medium skillet over medium heat until shimmering.

Add the diced onion and a pinch of salt. Sauté 4–5 minutes until softened and translucent.

Add 1 teaspoon minced garlic and cook 30 seconds more, stirring so garlic becomes fragrant but not brown.

Stir in 1 tablespoon tomato paste, 1/2 teaspoon ground cumin and 1/4 teaspoon dried oregano. Cook 1 minute to bloom the spices and deepen the paste's flavor.

Add the drained and rinsed black beans and 1/2 cup broth. Stir to combine, bring to a gentle simmer, then reduce heat to low.

Using the back of a spoon or a potato masher, mash about half the beans in the skillet to create a creamy texture while leaving the rest whole. Simmer uncovered 4–6 minutes until sauce thickens slightly.

Stir in 1 tablespoon lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. If desired, stir in chopped cilantro right before serving.

Plate a generous scoop of rice alongside 1 cup of beans per serving (adjust portion as desired). Garnish with lime wedges and optional hot sauce or sliced jalapeño.

Serve hot as a side with protein or as a simple vegetarian main. Leftover rice and beans keep covered in the refrigerator up to 3 days.