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Arroz Con Frijol De Cabecita

Blackeye Peas Rice Recipe (Arroz con Frijol de Cabecita Negra)

Erica Dinho
5 from 13 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine Colombian
Servings 4 servings
Calories 707 kcal

Ingredients
 

  • 2 tablespoon vegetable oil
  • 2 cups long grain white rice
  • 3 garlic cloves minced
  • 1 cup finely chopped onion
  • 2 scallions finely chopped
  • ½ cup red bell pepper finely chopped
  • 1 teaspoon of achiote
  • 1 teaspoon ground cumin
  • 2 cups blackeye peas picked over, soaked overnight and drained
  • ¼ cup chopped fresh cilantro
  • Salt and ground pepper

Instructions
 

  • 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 to cook the rice.
  • In a medium pot, add the onions, garlic, red bell pepper and scallions, sauté for 2 minutes.
  • Add the rice, sauté for 2 minutes and stir until well coated.
  • Add the cooked beans, 2 cups of the beans 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.
  • Remove the rice from the heat, let it sit covered for 5 minutes and serve.

Notes

You can usually find black eyed peas canned at the grocery store, but I prefer cooking them from scratch. Store the leftovers in the refrigerator for 3 to 5 days.

Nutrition

Calories: 707kcalCarbohydrates: 130gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 23mgPotassium: 1172mgFiber: 11gSugar: 9gVitamin A: 760IUVitamin C: 30mgCalcium: 142mgIron: 8mg
Keyword rice with beans
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