Moros y Cristianos - Black Beans and Rice by Goya |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
3 teaspoon(s) evoo |
1 onion - small chopped |
1/2 cup(s) green bell pepper chopped |
2 teaspoon(s) garlic or (4 cloves) minced |
1 teaspoon(s) adobo with pepper |
1 teaspoon(s) sugar |
1/2 teaspoon(s) oregano |
1 can(s) black beans |
1 bay leaf |
1 cup(s) rice extra long grain |
1 teaspoon(s) vinegar white distilled |
Directions:
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 beacn and rice. Bring Rice misture 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 minute more.
4. Evenly divide rice among serving bowls; drizzle with 1 tsp olive oil.
|
|