Carribean Rice and Beans

White Rice, long grain, 1 cup
Olive Oil, 1 tbsp
Chili beans in sauce, 3.5 serving (1 can)
*Raw White Onion (Serving = 1 medium Onion), 0.5 serving
Garlic, 3 cloves
*Bell Pepper, Green (1 medium), 0.5 serving
Spices: Cilantro,
Goya Chicken Bouillon
Water to make less thick

For the rice: you add oil before you cook the rice, stir the rice around in the oil a bit before adding water, and let the bottom of the rice get crispy in the pot to create concon, a hardened rice you also eat). The beans are pinto beans, with tomato sauce, cilantro, onion, garlic, green pepper, and a chicken bouillon they sell in the Latin part of the grocery store called Caldo de Pollo. You add a bit of water to that mixture and let it simmer down to thicken.

Number of Servings: 4

Recipe submitted by SparkPeople user BOINGO.