Easy Black Beans and Rice

Ingredients

• (15.5 ounce) can Goya Black Beans, undrained
• tablespoon Goya Extra Virgin Olive Oil
• tablespoon Goya Golden Cooking Wine
• tablespoon Goya Recaito
• Goya Bay Leaf
• packetSazon Goya without Annatto
• 1/2 teaspoon brown sugar
• 1/2 teaspoon Goya Oregano Leaf, or to taste
• 1/2 teaspoon Goya White Vinegar
• 1/4 teaspoon Goya Cumin, or to taste
• Goya Adobo with Pepper, to taste
• cup scooked Can illa Extra Long Grain Rice

Instructions

1. Add 1/4 cup water to 4 quart saucepan over medium heat. Add first 10 ingredients to pot. Bring bean mixture to a boil. Reduce heat to medium low and simmer until flavors come together, about 10 minutes. Discard bay leaf; season beans with Adobo.
2. Divide beans evenly among serving plates. Divide cooked rice evenly among plates alongside beans.

Tips

Freeze beans for better leftovers: Leftovers? No problem! Cooked bean dishes, like this one, are great candidates for freezing. The hearty legumes tend to retain their taste, texture and color for up to 3 months in the freezer. Just place the cooled beans in an air-tight container, freeze, and you'll have a delicious homemade side on call!