Moors and Christians
Cuban recipes
Vegetables
Launch
Easy
45'
A delicious rice and bean dish, originally from Cuba. Its name symbolizes contrast and at the same time evokes the Spanish past of this recipe that is prepared with the great taste of GOYA® Black Beans and GOYA® Extra Long Grain or Canilla Rice.
Ingredients
Necesary
- 3 spoons of of Único Olive Oil
- 1 onion sliced
- 0.5 cup of green pepper
- 2 spoons of garlic
- 1 spoon of sugar
- 1 spoon of orégano
- 1 can of of GOYA Natural Black Beans
- 1 leave of laurel
- 1 cup of of Nativo Long grane rice
- 1 spoon of vinagre
- 1 spoon of of Adobo with GOYA pepper
Optional
Preparation
- Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add onions and peppers and cook until soft, about 10 minutes. Add garlic, adobo, sugar and oregano; cook until fragrant, about 1 minute more.
- Transfer liquid from can of black beans to measuring cup, add enough water to measure 2 cups. Add the liquid, bay leaf to the pot and bring the mixture to a boil. Then add the black beans and rice, and bring this mixture to a boil. Reduce the heat to medium-low and simmer, covered, until the rice absorbs the water, about 25 minutes. Add the vinegar and stir to combine.
- Remove rice from heat and let stand until rice is tender, about 5 minutes more.
- Divide the rice and beans evenly among serving plates, drizzle with 1 teaspoon olive oil.
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