Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)

• 1 1/2 cups Goya dried black beans (or canned pre-cooked)
• 3 cups long-grain white rice
• 1/4 cup olive oil, for sauteing
• 2 1/2 cups white onion, diced
• 2 1/2 cups green peppers, very small dice
• 4 garlic cloves, crushed and chopped
• 1/2 cup sofrito
• 1/2 teaspoon tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 1 bay leaf
• 4 1/2 cups chicken stock
• Salt and pepper

1. Cover the dry beans with water in a large pot.
2. Do not salt the water.
3. Bring to a boil.
4. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
5. Rinse the rice with cold water until the water runs clear.
6. Use a large, 8-quart covered stockpot.
7. Heat the olive oil and saute the onion and green pepper until tender.
8. Add the garlic and sofrito and saute another 1 to 2 minutes.
9. Add the tomato paste, black beans, oregano, cumin and bay leaf.
10. Cook for about 5 minutes, stirring gently.
11. Add the chicken stock and the rinsed rice.
12. Season with plenty of salt.
13. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

black beans, longgrain white rice, olive oil, white onion, green peppers, garlic, sofrito, tomato paste, oregano, ground cumin, bay leaf, chicken stock, salt

Taken from www.foodnetwork.com/recipes/rice-and-beans-moros-y-cristianos-arroz-con-habichuelas.html (may not work)