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+ servings
rice with black beans, corn and cilantro in serving dish
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3.34 from 6 votes

Black Bean Cilantro Saffron Rice

Super simple, flavorful Latin inspired recipe.
Prep Time5 minutes
Cook Time30 minutes
Course: dinner, How to, Main Course, Side Dish
Cuisine: Caribbean, Cuban, Dominican, Latin, Latin Fusion, Mexican
Keyword: black bean rice, black beans, cilantro rice, corn, rice
Servings: 6 people

Ingredients

  • 2 cups long grain rice
  • 2 cups water
  • 2 cups chicken broth
  • 1 tsp salt
  • 2 tbs adobo Goya
  • 1 pinch saffron about 5 to 6 threads
  • 1/3 cup Mazola Corn Oil
  • 1/2 cup black beans drained and rinsed (I used fresh but you can use canned as well.
  • 1 small can of corn I used white because its my preferred corn
  • 1 handful cilantro chopped

Instructions

  • Over high heat, add water, broth, salt, adobo to a deep pot and stir.
  • Bring water to a boil.
  • Add rice and stir.
  • Add saffron, stir and wait for water to evaporate.
  • Once water evaporates, lower heat to simmer (low) and add oil. Stir well.
  • Add the beans and stir gently as to not break them up.
  • Cover and cook for 20 minutes.
  • Once 20 minutes are up, stir gently, add corn and cilantro and stir gently again.
  • Cover for another 5 minutes and enjoy!

Video