Moros y Cristianos - Black Beans and Rice

By carvalhohm

Ingredients

• 3 tsp. Extra Virgin Olive Oil
• 1 small onion, finely chopped (about ¾ cup)
• ½ cup green bell pepper, finely chopped (about ½ cup)
• 2 tsp. Minced Garlic or 4 cloves garlic, minced
• 1 tsp. GOYA® Adobo with Pepper
• 1 tsp. sugar
• ½ tsp. Oregano Leaf
• 1 can (15.5 oz.) Black Beans
• 1 Bay Leaf
• 1 cup Extra Long Grain Rice
• 1 tsp. White Distilled Vinegar

Preparation

Step 1

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.