Nicaraguan Rice & Beans


½ lb. GOYA® Central American Red Beans

2 cloves garlic, peeled

½ tsp. GOYA® Adobo with Pepper

¼ cup GOYA® Corn Oil

½ medium onion, sliced

2 cups cooked CANILLA® Long Grain Rice, prepared according to package directions


1. Rinse beans and soak overnight in refrigerator.
2. Drain beans and combine with garlic in pot. Cover with water and bring to boil. Lower heat and simmer until beans are just tender, about 1 hour. Add Adobo and continue to simmer for 10 minutes. Beans should be tender.
3. Remove from heat, cool and drain, reserving cooking liquid. Discard garlic.
4. Heat oil in skillet on medium. Add onions and cook for 5 minutes until onions are translucent but not browned. Add beans and continue cooking for 5 minutes.
5. Add cooked rice and continue cooking, stirring often for 5 minutes. As mixture is cooking, stir in ½ cup of cooking liquid. When mixture is heated through and has absorbed the liquid, it is done.
Origin: Nicaragua

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