If you read the previous post, you know that I recently moved. I’ve been craving some simple, healthy food, but haven’t had the time, energy, or supplies at hand to make that happen. Now that my kitchen is unpacked, I decided to make one my favorites. It didn’t disappoint in simplicity, speed, or taste.
The basic inspiration for this version of black beans and rice comes straight from the Goya can:
The variations come in because I want it to be easier (yes, even easier), create leftovers, and be healthier. I enjoy this dish best over white jasmine rice, but you may like it better over brown rice or quinoa. Follow your own rules and be happy. If I hadn’t been famished, I would have made a southwestern salad or even a cucumber/tomato salad as a side, but as it was, I was too hungry to care and ate it solo. It satisfied me.
Slightly less olive oil – 2 to 3 T.
An entire Vidalia onion
An entire yellow bell pepper (although I would readily use green or red…just had yellow on hand)
Instead of Sazon Goya, about 1 T (each) of the following seasonings: cumin, coriander, garlic powder, onion powder, and oregano. (This time I did not add cilantro because I did not have it on hand, but I like that addition as well.) Why not use Sazon Goya? MSG. Just not necessary when you can create this mixture on your own.
Add 1/2 tsp. salt and freshly ground pepper to taste.
Otherwise…follow the directions as specified by Goya. Personally, I have had reliable results with Goya and I usually buy that brand. NOTE: This version of the recipe uses the larger can — 1 lb. 13 oz.
In my opinion, you don’t have to make it complicated to make it vegan, and this recipe…which I didn’t create but only adapted…exemplifies keeping it simple. Enjoy!