Authentic Beans and Rice

So the only reason I say these are authentic is because: once in New Haven me and my friend, who was from Brazil, took dinner to a woman who was from Mexico, and I made this recipe. Later she was surprised to hear that I had made the beans and rice, and not the Brazilian lady! Anyway, this is one of Mark's favorites, and every time I make it I am surprised again at how good plain old beans and rice can be.  It's just so good. We usually have it for the whole meal, but it makes a nice side to enchiladas and stuff- only you will end up just wanting the beans and rice. Make a lot, everyone will want seconds. Ok now that I've totally talked it up here goes:

Like most good dinners it starts with

1 onion, chopped

2 cloves crushed garlic sauteing in 

acouple Tbs. of olive oil.

cook a few minutes, add

1 chopped green bell pepper

1 Tbs. Oregano

cook till veggies are tender on  med. heat

add:

two 15 oz. cans black beans

two Tbs. white vinegar

1/2 cup water

2 pkts.  Sazón Goya without Annatto. (This seasoning makes all the difference, find it with the Goya/mexican food products. Annatto is just a reddish coloring, will make the beans more red if you do use it.)

 

Let this simmer on low about half an hour get the flavors to come out.

In the mean time cook a pot of long grain rice. Spoon the beans over the rice, the rice will soak up all the sauce and taste sooo good.

*Even though this recipe seems heavy on the onions/ garlic/ bell pepper, it turns out pretty mild. Just rich flavor. My picky 4 year old eats it by the bowl full!

So there you have it.

Tastes great.

Healthy for you.

Cheap to make.

follow-up-

so a lot of people have been asking where to get this Goya seasoning. I found it at Wal-mart, it comes in a little flat, cardboard box in the Mexican food area, where the spices/ seasonings are. There are about 8 little foil packet inside. Turns out McCormick also does a version called Sazon, in a red box.