Cuban Black Beans and Rice

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Dice the onion and mince the garlic.

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes.

Stir in the garlic, sofrito, cumin, and oregano. Cook for 1 minute until fragrant.

Add the drained black beans and 1.5 cups of vegetable broth. Stir in the bay leaf. Bring to a simmer and cook uncovered for 15–20 minutes, stirring occasionally, until the beans are creamy. Season with salt and pepper to taste.

In a separate pot, bring the remaining 1.5 cups of vegetable broth to a boil. Add the rinsed rice and a pinch of salt.

Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.

Fluff the rice with a fork.

If using shredded pork or other protein, warm it gently in the bean mixture during the last 5 minutes of cooking.

Stir lime juice into the black beans. Remove and discard the bay leaf.

Divide the fluffy rice among bowls and top with the black bean mixture. Garnish with sliced green onion and serve hot.