Cuban Mojo Rice and Black Beans
Here we've put our spin on Cuba’s iconic rice and beans. Our convenient starter features a hearty combo of long-grain white rice, quinoa, millet and black beans. For vibrant flavor, we add ripe tomatoes, red peppers and onions, seasoning the savory blend with garlic, citrus and classic mojo spices. Serve alongside braised chicken and fried plantains, or as a side dish to the classic Cuban dish ropa vieja.
- 1 cup (7 oz./220 g) Cuban Mojo Rice and Black Beans
- 2 cups (16 fl. oz./500 ml) low-sodium chicken or vegetable broth or water
- 1 Tbs. olive oil
In a saucepan over high heat, combine the rice and black beans with the broth and olive oil. Bring to a boil, then cover, reduce the heat to low and simmer until the beans are tender and the rice has absorbed the liquid, about 20 minutes. Let stand, covered, for 5 minutes before serving. Serves 2 to 4.
Williams Sonoma Test Kitchen