Rice and black beans

Directions

1. Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt.

2. Sautee for a minute then add the bouillon, stir until dissolved.

3. Add the tomato paste and stir until heated.

4. Add the beans and stir with your base.

5. Heat for about a minute stirring constantly. Don’t let it stick or burn.

6. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.

7. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you’d prefer because the beans and rice will absorb most of it). Bring to a boil.

8. When it starts to boil reduce heat to the lowest possible and cover with a lid.

9. After 15 minutes remove the lid, most of the water should have been reduced.

10. Add in the whole sprig of cilantro and stir from bottom to top.

11. Cover again and cook for 10-15 more minutes.

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