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Black Beans and Rice

from Goya recipe on the Food.com site

Ingredients

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced (usually yellow)
  • 1 bell pepper, diced (usually yellow, red, or orange)
  • 1 can (15 oz) black beans
  • 3/4 cup water
  • 1 tbsp cooking vinegar (I usually use white wine vinegar)
  • Salt and black pepper, to taste
  • 1 cup frozen corn kernels (optional)
  • 2 tsp oregano
  • 1/4 tsp chipotle pepper (ground or flakes)
  • 1 cup white rice

Directions

Preheat oven to: Cast Iron Skillet

Prep the white rice separately however you prefer. I use a rice machine. (Zojirushi ... huge fan)

Heat the olive oil in a large skillet over medium heat

Add the onion and bell pepper and let saute for 5 minutes. Then add the minced garlic (and corn if you have it) and saute for another 5 minutes

Add the black beans, water, cooking vinegar, salt, pepper, oregano and chipotle pepper. Stir everything in and let cook another 10 minutes.

Remove from heat. Serve in bowls on top of white rice.


My Notes

When I was first trying to learn to cook, I found a version of this recipe on the back of a can of Goya black beans. It is VERY EASY and a good beginner recipe. I go heavier on the onion, garlic, and pepper (usually yellow or red bell pepper). I have never located a packet of Sazon Goya (w/o annato) in my life and instead use oregano and chipotle pepper. We often top this with avocado, shredded cheese, and sometimes protein, like fried eggs or cubed chicken.

Tags

Main Course