CUBAN RICE (CONGRI)

1 tablespoon olive oil

½ onion, chopped

2 garlic cloves, minced

3 tablespoons sofrito

15 ounce can black beans

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

1½ cups jasmine rice

1½ cups chicken stock

heat olive oil in a pan and add onion and garlic, cook until onion is soft

add sofrito, beans, salt, pepper and oregano and simmer for a minute or two

add rice and chicken stock, stir and bring to a boil, lower to a simmer, cover and cook for 20 minutes

turn off heat and let sit for 5 minutes

fluff and serve

✨next time add 4 slices of cooked and crumbled bacon to the dish when fluffing