Yellow Rice and Black Beans

Ingredients

• Rice – Jasmine rice or long grain white rice work best. Do not use brown rice because the cooking time and method is different.
• Spices and herbs – We use ground annatto to give the rice its yellow color. Annatto comes from the seeds of the achiote tree. It’s used to add an orange-red color and flavor to food. Find ground annatto in the spice aisle. If you cannot find annatto, Bijol (a brand of seasoning made with annatto and yellow food coloring), or turmeric can be substituted. The rice is also seasoned with dehydrated onion, oregano, cumin, and a pinch of salt. Use fresh parsley or chopped cilantro as a garnish, if desired.
• Chicken Base – The chicken base gives the rice extra flavor. Find chicken base at the supermarket in the broth and soup aisle or online. Vegetable base can be substituted.
• Black beans – Rinsed and drained canned black beans.
• See the recipe card for quantities and preparation.

Instructions

1. Bring the water to a boil in a medium saucepan. Add the chicken base, ground annatto, minced dehydrated onion, oregano, cumin, and salt (if using). Stir well until the bouillon is dissolved and the ingredients are combined.
2. Add the rice to the saucepan, lower the heat to medium to medium-low and stir well. Continue simmering the rice, uncovered, until most of the water has cooked out. (It will take about 7-10 minutes.) Stir occasionally to make sure the rice is not sticking to the bottom. The rice should still be saucy but after stirring it should not immediately sink to the bottom. Add the black beans.
3. Stir in the black beans. Then, lower the heat to low and cover the saucepan. Cook the yellow rice with the beans for 20-25 minutes, or until done. Stir (fold over) the rice gently halfway through the cooking time (see cook’s note).
4. Uncover and fluff with a fork. Let some steam escape and fluff again. Serve and garnish with chopped parsley, if desired.

Cook’s note

Get under the rice with a wooden spoon or heat-proof silicone spatula and flip bottom to top and top to bottom. Work quickly so that too much steam does not escape. Cover the pan as soon as you are done.

Storing and reheating instructions

• Cool leftover rice as quickly as possible. An effective way to do this is to place the rice in a shallow dish or pan so that it is in a thin layer. Once cooled, store it in an airtight container in the refrigerator for 1-2 days.
• Reheat it in the microwave until hot and steaming, loosely cover with a clean paper towel if desired.
• Reheat leftovers to a temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.