This is one of those simple "go-to" dishes using items from the cupboard.
Goya® products are a favorite of mine. They make the best beans, both canned and dried, and a variety of their rice products are always in my cabinet. Using a can of the Goya Black Beans Frijoles Negros, I adapted their recipe for Classic Black Beans. For the rice, I used Goya Yellow Rice Arroz Amarillo and prepared the rice according to the directions on the box. I also had beautiful Poblano peppers from the Farmers Market, so I roasted, skinned, seeded and chopped them and added them to the beans at the end.
The result was a tasty meal with very little effort. It served two people for two days, and the food cost was less than $2.00 per person.
CLASSIC BLACK BEANS2 Tablespoons Extra Virgin Olive Oil
1/2 cup yellow onion, chopped
4 cloves garlic, minced
1 15.5 oz. can Goya Black Beans, un-drained
3/4 cup water (use the can as measuring vessel to obtain all of the bean juice)
1 teaspoon oregano
1 packet Sazon Goya without Annatto
1 Tablespoon Cider Vinegar
1 cup chopped roasted Poblano peppers (or red/ green bell peppers)*
Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, about 5-6 minutes. Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes. Add chopped roasted Poblano peppers.
*Unroasted bell peppers should be added with the onion and garlic at the beginning. Roasted peppers should be added at the end.
Serve over prepared yellow rice.
ROASTED POBLANO PEPPERS