Cooking Instructions
1.
In a large pot over high heat, bring
Water (5 cups)
to a boil after adding the
Salt (2 Tbsp)
.
2.
Once at a boil, add the
Long Grain White Rice (4 cups)
and stir well.
3.
Bring to a boil again while stirring frequently.
4.
Once water evaporates, lower heat to low and add
Corn Oil (1/3 cup)
. Stir well and cover.
5.
Cook on low for 25 minutes. Do not uncover
6.
After 25 minutes, uncover, stir fluffing up the rice. Cover again and cook for another 5 minutes.
7.
In a large saucepan, over medium heat, add
Corn Oil (2 Tbsp)
. Heat for about 2 minutes.
8.
Add
Onions (1/4 cup)
and stir for about 1 minute. Then add
Garlic (1 tsp)
and stir for another minute.
9.
Add
Assorted Color Bell Peppers (1/2 cup)
,
Lime Juice (1 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Distilled White Vinegar (1 Tbsp)
,
Adobo Seasoning (2 Tbsp)
,
Ground Oregano (1 Tbsp)
and
Olives (2 Tbsp)
. Stir well.
10.
Add the
Tomato Sauce (1 can)
and
Fresh Cilantro (1/4 cup)
. Stir well.
11.
Add the
Black Beans (1 can)
and
Water (29 fl oz)
and bring to a boil.
12.
Once at a boil, lower heat to simmer and cook for about 10 minutes.
13.
With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
14.
Cook until beans reach the desired thickness or consistency. Serve together with white rice.