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Black Bean Cilantro Saffron Rice
Super simple, flavorful Latin inspired recipe.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
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!
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