Rice
Moros y cristianos
Black beans cooked right into the rice. The house tray at home.
40 minServes 6
Ingredients
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- 2 cupsGoya long-grain white rice
- 1 can (15 oz)Goya Premium Black Beans, with liquid
- 1onion, diced
- 1bell pepper, diced
- 3garlic cloves
- 2 TbspGoya olive oil
- 1 tspBadia ground cumin
- 1Badia bay leaves
- 1½ cupswater
How to make it
- 1
Peel and small-dice the onion. Dice the bell pepper. Peel and mince the garlic. Rinse the rice in a strainer until the water is less cloudy. Drain well.
- 2
Heat the olive oil in a heavy pot over medium. Add onion, pepper, and garlic. Cook 5 minutes, stirring, until the onion is soft.
- 3
Add the rice and cumin. Stir 1 minute so every grain gets coated and toasts a little.
- 4
Pour in the black beans with all their liquid, 1½ cups water, the bay leaf, and 1 tsp salt. Stir once. Bring to a boil.
- 5
Cover, drop the heat to low, and cook 20 minutes. Do not lift the lid. Rest 5 minutes off the heat. Discard the bay leaf. Fluff with a fork and serve.