Monday, September 15, 2014


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 finished beans and roasted Poblano peppers were then served over the yellow rice.  And finally, I thawed shrimps from my freezer and sautéed them in olive oil and chopped garlic to complete the meal.

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.

2 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. 

I like to roast my peppers in the oven at 350 degrees for about 40-45 minutes, turning the peppers every 15-20 minutes for an even cooking process.  First, line a sheet pan with foil then coat the peppers with olive oil.  Place peppers on the sheet pan and into the oven. When peppers are done, turn off the oven and let peppers stay in for about 10 minutes.  Remove from the oven and let peppers cool down until they are ready to handle.  Remove the skins and seeds and chop. 


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