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Black Beans and Rice is the perfect family side dish. It’s fast and affordable, and everyone loves the taste. A black bean and rice dish is more than satisfying, too–it’s packed with protein for a healthy meal. Our recipe for rice and beans can’t be easier. You make it with GOYA® Canned Beans, so you won’t mind when your family requests it again and again.
Ingredients
- 1 (15.5 ounce) can Goya Black Beans, undrained
- 1 tablespoon Goya Extra Virgin Olive Oil
- 1 tablespoon Goya Golden Cooking Wine
- 1 tablespoon Goya Recaito
- 1 Goya Bay Leaf
- 1 packet Sazon Goya without Annatto
- ½ teaspoon brown sugar
- ½ teaspoon Goya Oregano Leaf, or to taste
- ½ teaspoon Goya White Vinegar
- ¼ teaspoon Goya Cumin, or to taste
- Goya Adobo with Pepper, to taste
- 2 cups cooked Canilla Extra Long Grain Rice
Directions
Step 1
Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium-low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
Step 2
Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.
Cooking Tip from La Cocina GOYA
Freeze beans for better leftovers: Leftovers? No problem! Cooked bean dishes, like this one, are great candidates for freezing. The hearty legumes tend to retain their taste, texture and color for up to 3 months in the freezer. Just place the cooled beans in an air-tight container, freeze, and you'll have a delicious homemade side on call!
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