When we make beans soup, we almost always make arroz negrito. It’s simple yet delicious flavors from my childhood memories. Yes, it feels like I’m old now just remembering all the food from when we were young.
Ingredients
1 tbs oil (olive or canola)
1/4 Onion (red, white, or yellow just to brown)
1 cup Jasmine rice
Anaheim pepper (optional)
2 cups of beans soup
1 tsp chicken bullion
Salt if needed
Instructions
1. In a medium size pan at medium heat, add oil and let it get hot. Add onion and cook it until brown.
2. Take the onion out and add pepper and rice —rinse and drain rice before adding it to the pan.
3. Stir rice around four about two minutes and then add beans soup.
Let it cook for about 15 minutes in low heat. Check rice often to make sure it does not dry out.
Add more soup if needed until soft.
Enjoy!
