Description
This Latin Bean Vegetable Rice recipe is a flavorful and hearty one-pot dish combining long grain white rice with black beans, mixed vegetables, and a blend of vibrant Latin seasonings such as adobo, oregano, and soy sauce. Simmered to perfection and garnished with fresh cilantro and pimento-stuffed olives, this dish is perfect as a standalone meal or paired with traditional Latin dishes like stewed chicken or oxtail stew.
Ingredients
Scale
Rice and Liquid
- 4 cups Long Grain White Rice
- 4 1/2 cups Water
- 1 can Tomato Sauce
- 1/4 cup Soy Sauce
Seasonings and Flavorings
- 1 tablespoon Salt
- 1/4 cup Corn Oil
- 1 tablespoon Garlic, minced
- 1 tablespoon Adobo Seasoning
- 1/4 teaspoon Ground Oregano
- 1 Lime (juice from 1 tablespoon)
Vegetables and Add-ins
- 1/2 Yellow Onion, chopped
- 1/2 Yellow Bell Pepper, chopped
- 1 can Black Beans, drained and rinsed
- 1 bag Frozen Mixed Vegetables (approx. 12 oz)
- 2 tablespoons Pimento Stuffed Green Olives, sliced
- Fresh Cilantro, to taste, chopped
Instructions
- Prepare Seasoning Base: In a pot set over medium heat, combine corn oil, minced garlic, adobo seasoning, salt, ground oregano, soy sauce, and 1 tablespoon of lime juice. Stir well to mix the flavors and let it begin to warm up.
- Add Aromatics and Olives: Add the chopped yellow onion, yellow bell pepper, and pimento-stuffed green olives to the seasoned oil mixture. Stir to combine and cook until the vegetables soften slightly, allowing their flavors to meld.
- Incorporate Tomato Sauce and Beans: Pour in the can of tomato sauce and stir thoroughly. Then add the drained black beans, stirring to evenly disperse them in the sauce.
- Add Water, Cilantro, and Frozen Vegetables: Pour in the water, add fresh chopped cilantro to taste, and throw in the frozen mixed vegetables. Stir everything together, cover the pot, and bring the mixture to a boil.
- Add Rice: Once boiling, add the long grain white rice and stir gently to prevent sticking to the bottom of the pot. Continue to allow the liquid to evaporate as the rice absorbs the flavors.
- Simmer and Cook Rice: When most of the liquid has evaporated, reduce the heat to low, cover the pot, and let the rice simmer gently for 25 to 30 minutes. This slow cooking ensures the rice becomes tender and infused with the seasoning.
- Final Stir and Rest: After simmering, uncover the pot and stir the rice to fluff it. Cover again and let it rest for 5 minutes off the heat to finish cooking and settle the flavors. Then stir once more and serve.
Notes
- Use a heavy-bottomed pot to help prevent the rice from burning or sticking.
- Adjust salt and adobo seasoning to your taste preference, as different brands may vary in saltiness.
- Fresh cilantro adds brightness but can be omitted if unavailable or substituted with parsley.
- This dish pairs wonderfully with Latin main courses such as Pollo Guisado (Stewed Chicken), Rabo Guisado (Oxtail Stew), or fried chicken wings.
- For a vegetarian version, ensure the adobo seasoning and soy sauce are free from animal-derived ingredients.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Latin American
Keywords: Latin rice recipe, black bean rice, vegetable rice, one pot rice, Latin American cuisine, easy rice dishes, adobo seasoning rice
