Moros y Cristianos – arroz com feijão-preto

Ingredientes

• 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 or GOYA® Low Sodium Black Beans
• 1 GOYA® Bay Leaf
• 1 cup CANILLA® Extra Long Grain Rice
• 1 tsp. GOYA® White Vinegar

Modo de preparo

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. 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. 3

   Remove rice from heat; let sit until rice is tender, about 5 minutes more.

4. 4

   Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil.