Arroz con Frijolito de Cabecita Negra (Blackeye Peas Rice)

Ingredients

• 1 teaspoon achiote 
• 2 cups blackeye peas picked over drained
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 1 teaspoon ground cumin 
• 6 servings salt and ground pepper 
• 1 cup onion finely chopped
• 0.5 cup bell pepper red finely chopped
• 2  scallions finely chopped
• 2 tablespoon vegetable oil 
• 2 cups rice long grain white

Equipment

• pot

Directions

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.In a medium pot, add the onions, garlic, red bell pepper and scallions, sauté for 2 minutes.
2. Add the rice, sauté for 2 minutes and stir until well coated.
3. Add the cooked beans, 2 cups of the cooking liquid and 2 cups of water.
4. 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.