Moros y Cristianos - Black Beans and Rice by Goya

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Yield: 1 serving
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  • 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


  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.
May 2013

This recipe is a personal recipe added by SRodrig185 and has not been tested or endorsed by MyRecipes.

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