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Arroz Con Frijol De Cabecita

Arroz con Frijolito de Cabecita Negra (Blackeye Peas Rice)

Erica Dinho
5 from 13 votes


  • 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


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