Deb's Jalepeno Black Beans & Octopus

2 (4oz) cans GOYA Octopus in Olive Oil (Pulpo)
Olive Oil (drained from 2 cans of GOYA Octopus (Pulpo)
1/2 cup diced onions
1/2 -1 cup green/red/yellow Bell Peppers (your choice: Use one color or all three)
2 tsp. chopped garlic
2 cups long grain white rice
2 envelopes Sazon Goya con Azafran
Salt/pepper to taste
3 cups water
2 cans GOYA Black beans
2 cans diced GOYA Octopus
4 slices jalapeno peppers

In large skillet heat the oil from 2 cans of Octopus (DO NOT ADD Octopus at this time). Saute onions, peppers, garlic until translucent. Add uncooked long grain rice and season all with SAZON. Saute 1 min. longer. Remove from skillet and pour into larger pot. Add 3 cups water - bring all to rapid boil. Reduce heat - stir and cover pot. Simmer until almost all the liquid is absorbed then add black beans, jalapeno peppers and diced octopus. Simmer until rice is done and liquid absorbed. Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user DEBGRADY.