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Friday, October 1, 2010

Black Beans & White Rice (Moros y Cristianos)

Servings: 4
Preparation Time: 5 minutes, Start to finish: 45 minutes
Note: This can be served as a vegetarian meal or you could always add any leftover meat (chicken, steak)
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  • 3 tsp. GOYA® Extra Virgin Olive Oil
  • 1 small onion, finely chopped (about 3/4 cup)
  • 1/2 cup green bell pepper, finely chopped (about 1/2 cup)
  • 2 tsp. GOYA Minced Garlic or 4 cloves garlic, minced
  • 1 tsp. GOYA Adobo All-Purpose Seasoning with Pepper
  • 1 tsp. sugar
  • 1/2 tsp. GOYA Oregano Leaf
  • 1 can GOYA Black Beans (15.5 oz.)
  • 1 GOYA Bay Leaf
  • 1 cup CANILLA Extra Long Grain Rice
  • 1 tsp. Goya White Distilled Vinegar
  1. Heat 2 tsp. oil in medium pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, adobo, sugar and oregano, cook until fragrant, about 1 minute more. 
  2. Transfer liquid from can black beans to measuring cup; add enough water to measure 2 cups. Add liquid and bay leaf to pot; bring liquid to boil. Stir in black beans and rice. Bring rice mixture to boil. Reduce heat to medium-low. Simmer, covered, until rice absorbs water, about 25 minutes. Add vinegar; stir to combine. 
  3. Remove rice from heat; let sit until rice is tender, about 5 minutes more. 
  4. Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil. 

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