Arroz con Frijolito de Cabecita Negra (Blackeye Peas Rice)

by Erica Dinho on August 25, 2011

Arroz con frijolito de cabecita Negra

I’ve been cooking a lot over the past few days. Cooking takes my mind off of stressful things, like kids going back to school! It is always therapeutic for me.

Well, the results are in… I made a lot of good Colombian recipes, as well as some meatless dishes for my vegetarian husband. I will be sharing them all with you soon.

I want to share one of these recipes with you today. This simple rice recipe, popular on the Atlantic Coast of Colombia, is easy to make and delicious!

Buen provecho!



(About 4 -6 servings)

  • 2 tablespoon vegetable oil
  • 2 cups long grain white rice
  • 3 garlic cloves, minced
  • 1 cup finely chopped onion
  • 2 scallions finely chopped
  • 1/2 cup red bell pepper finely chopped
  • 1 teaspoon of achiote
  • 1 teaspoon ground cumin
  • 2 cups blackeye peas, picked over, soaked overnight and drained
  • 1/4 cup chopped fresh cilantro
  • Salt and ground pepper

Dried Blackeye Peas


  1. Drain the beans and put in a large pot. Cover with water and bring to a boil over high heat. Reduce the heat to medium low, cover and cook for about 35 to 40 minutes, or until tender, drain reserving the cooking liquid.
  2. In a medium pot, add the onions, garlic, red bell pepper and scallions, sauté for 2 minutes.
  3. Add the rice, sauté for 2 minutes and stir until well coated.
  4. Add the cooked beans, 2 cups of the cooking liquid and 2 cups of water. Add cilantro, cumin, salt, pepper and achiote, bring to a boil, then reduce the heat to low, cover and cook for 20 to 25 minutes.
  5. Remove the rice from the heat, let it sit covered for 5 minutes and serve.
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{ 13 comments… read them below or add one }

1 Erica August 25, 2011 at 1:12 PM

Great recipe! I love the black eyed peas in there. Cooking & baking are so comforting. Definitely huge stress relievers for me!!


2 Stevie August 25, 2011 at 2:26 PM

Tha’ts amazing that you’ve posted this. I was thinking all week about making something quite like it. I’ve even gotten the black-eyed peas all ready. Yours looks tasty and satisfying.


3 Lyndsey ~The Tiny Skillet~ August 25, 2011 at 6:09 PM

This looks great! I have been wanting to use my black-eyed peas, and this recipe sounds perfect. I better get soaking!


4 Joy August 25, 2011 at 8:17 PM

This is one to try! Maybe today!


5 Pilar August 25, 2011 at 9:24 PM

Hi, Erica,
Here’s another version to try if you´d like: Use coconut milk as a substitute for the water to cook the rice and omit the cumin. Delish!!


6 Erica August 26, 2011 at 7:45 AM

Pilar- It sounds fantastic….I posted a recipe for lentils and coconut rice before and it was delicious! Thank you so much, I truly appreciate all your wonderful comments,Pilar!


7 tasteofbeirut August 26, 2011 at 10:30 AM

I would love a plate of these! The rice looks so flavorful; being lebanese, I would most likely eat it with some yogurt on the side though!


8 Chris August 31, 2011 at 9:26 PM

I like the color achiote brings to this.


9 Alexandra January 28, 2014 at 9:56 AM

Erika, this recipe calls for 21 scallions. It sounds like a bit much. Is that accurate?


10 Erica Dinho January 28, 2014 at 11:59 AM


It was an error…just fixed the recipe (2 scallions).


11 Alexandra January 29, 2014 at 3:21 PM

Thank you!! I’ll be making this tomorrow ;)


12 Lpaola June 14, 2014 at 11:08 AM

For the dishes that you have the call for dry beans, can you substitute canned?


13 Erica Dinho June 15, 2014 at 12:36 PM

Some of them.


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