A savory, one-pot beans and rice dish from Cuba. The name symbolizes contrast - plump, tender Goya Black Beans and bright fluffy Goya Extra Long Grain Rice or Canilla Rice - while recalling the dish's Spanish past.

2 tsp. Goya Olive Oil

1 small onion, chopped

2 tsp. Goya Minced Garlic or 4 cloves garlic, minced

1/2 small green pepper, chopped

1 tsp. salt

pinch of black pepper

1 tsp. sugar

pinch of oregano

1 bay leaf

1 can (15.5 oz.) Goya Black Beans, undrained

2-1/2 cups of water

1 cup Goya Long Grain Rice or Goya Canilla Rice

1 tsp. Goya Vinegar

1 tsp. white wine

Goya Oil for garnish

1.	Heat 2 tsp. oil in pot over medium heat, cook onion, garlic, and green pepper until tender.
2.	Stir in salt, pepper, sugar, oregano, bay leaf, black beans, and water. Bring to boil.
3.	Stir in rice cover. Turn heat to low, simmer 1/2 hour.
4.	Add vinegar and wine. When ready to serve, sprinkle with olive oil.

Serves 3 to 4
Origin: Cuba