Ingredients
- 1 cup basmati rice
- 1 3/4 cup water
- 1 cup small can cooked black beans
- 2 tablespoon olive oil
- 1/2 cup chopped red onion
- 1/2 cup red pepper, most seeds removed and chopped
- 2 cup garlic cloves, minced
- 1/4 cup chopped cilantro
Preparation
Baking Directions:
Pour the rice into a sieve and wash the rice well until the water runs clear.
Place the rice in a bowl and cover with water.
Let this soak for 30 minutes, and drain.
Fill a medium sauce pot with the 1 ¾ cups of water.
Add the rice, and a pinch of salt, and bring up to a boil.
Stir the rice once; bring the temperature down to a low simmer, and cover.
Cook for 15 minutes.
Turn off the heat and let the rice sit for 5 minutes.
For the sofrito, add the oil to a pot over medium heat.
When warm, add the onions and peppers and sweat until limp, but with no color, about 5 minutes.
Add the garlic and cook for one minute.
Add the tomato and cook until it breaks down and the liquid has evaporated.
Add the chopped cilantro and stir to incorporate.
Blend with a stick blender, and set aside.
Combine the rice, sofrito, black beans, and chicken breast together in a bowl, while still hot, and mix gently with a large fork.
Portion into serving bowls.
