Gallo Pinto Rice and Beans
Description
This one skillet meal of rice and beans is a traditional Central American dish. It's a great way to use leftover rice and beans. It's a delicious lunch, dinner or even breakfast along with eggs, cheese and tortillas.
Ingredients
1/2 lb. GOYA® Central American Red or Black Beans
2 cloves garlic, peeled
1/2 t. GOYA® Adobo All-Purpose Seasoning with Pepper
1/4 c. corn oil
1/2 medium yellow onion, sliced (about 3/4 c.)
2 c. cooked long grain rice, prepared according to package instructions
Directions
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In a large bowl, add beans and enough water to cover beans by 3 inches; cover the bowl with plastic wrap. Refrigerate and soak overnight or about 12 hours.
Drain beans, discarding the liquid; transfer to a large, heavy pot. Add garlic cloves and enough water to cover beans by about 2 inches. Set pot over medium-high heat; bring water to a boil. Reduce heat to medium low; simmer, uncovered, until beans are just tender, about 1 hour, adding hot water in 1 c. measures if beans become dry. Add Adobo seasoning; simmer for 10 minutes.
Remove pot from the heat; drain, reserving the cooking liquid; cool. Discard garlic.
Heat the oil in a large skillet over medium-high heat. Add onions; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beans; cook, stirring constantly, about 5 minutes.
Add cooked rice and 1/2 c. reserved cooking liquid to the skillet. Cook, stirring constantly, until liquid is absorbed and rice and beans are heated through, about 5 more minutes.
Serve immediately.
6 servings.