Rice and Beans (Gallo Pinto)
Recipes Lifestyle Other ethnic food Side-dish
Description
This traditional Central American dish of rice and beans is a satisfying side dish for dinner, or even for breakfast alongside eggs and cheese in a tortilla.
Ingredients
8 oz. (from a 14 oz. bag) GOYA® Central American Red 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 directions.
Directions
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In a large bowl, add beans and enough water to cover beans by 3 inches. Cover bowl. Place bowl in the refrigerator to soak overnight or about 12 hours.
Cook the rice according to package directions.
Drain the beans, discarding soaking liquid. Transfer beans to a large, heavy pot. Add garlic cloves and enough water to cover beans by about 2 inches.
Place the 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 cup measures if beans become dry. Add Adobo seasoning; simmer for 10 minutes.
Remove pot from the heat; drain but reserve the cooking liquid; cool. Discard garlic.
Heat 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. of the reserved cooking liquid to the skillet; cook, stirring constantly, until liquid is absorbed and rice and beans are heated through, about 5 minutes more.
Serve immediately.
6 servings.