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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (285g) Recipe makes 4 servings The following items or measurements are not included below: sazon goya |
||
| Calories 337 | ||
| Calories from Fat 68 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 461mg | 13% | |
| Total Carbohydrate 55.2g | 18% | |
| Dietary Fiber 10.0g | 40% | |
| Sugars 1.4g | ||
| Protein 12.0g | 24% | |
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 2 cloves of minced garlic
- 1 (15 ounce) can black beans (undrained)
- 3/4 cup water
- 1 teaspoon oregano
- 1/4 teaspoon sugar
- 1 package sazon goya (without annato *see note)
- 1 tablespoon cooking wine or cider vinegar
- 2 cups cooked white rice
Directions
1
Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.2
Sauté until tender@8-10 minutes.3
Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.4
Serve over white rice.5
I like to mash a few of the beans with the back of a spoon to flavor the sauce.6
Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Central American > Caribbean > Puerto Rican
- Cuisine > North American > Central American > Caribbean > Cuban
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: TeresaS
On Jun 11, 2008
What a yummy dish. This is full of flavor and very easy to prepare. Doesn't take any time at all. Next time I think I will throw in some cooked chicken and make a full meal out of it. Thanks Dawn for posting.
From: FlaDebbie
On Apr 6, 2008
This was not only easy, but the most favorful black beans and rice recipe I have ever had. The secret is definately Sazon Goya. We prepared it as a main dish and my husband loved it also. As we are reducing the amount of meat we are eating, this is a perfect vegetarian meal.
From: Carmine
On Aug 15, 2005
The first time I had black beans and rice was at a Sal & Carvao in Chicago - it was VERY good. I then got on recipezaar and checked for bb&r recipes. I found over 4000. This was the first one I tried and I do NOT need to try any others! I used the cider vinegar, and instead of salzon goya, I used: 2 tsp cumin, 1 tsp chicken buillon, 1/2 tsp garlic powder, and 1 tsp salt. I also increased the onion, green pepper, and garlic. Thank you for the recipe Dawn.
From: DiScharf
On Jan 3, 2006
This recipe is very good and tasty! I wrote a review originally and I forgot to tell you how delicious it was. I, also, mentioned a way we use to serve it in Cuba, (BC)before Castro, we used to use very finely chopped onions on top with a drizzle of oil and vinegar. This makes a wonderful dish for a side as well as a main dish. Serve it with a nice salad and a warm loaf of bread and go to town. Thanks for posting Dawn, Diane
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