Rice and Beans Chilli
Peel and cut to small dices 1 onion, heat 2 tbsp. of olive oil in a pan.
Stir fry the diced onion over low heat for a minute or two.
In a small bowl mix 7 oz. minced meat with 1 tsp of salt and 1.5 tbsp. of Iberia Adobo All-Purpose Seasoning. Toss the minced meat in the pan, and roast the meat for 5 minutes on high heat.
Pour 16 oz. Iberia Tomato Sauce in the pan and season with a pinch of salt and black pepper.
Add 1 tsp. sugar and let cook for 1 hour.
After one hour add all of the black beans to the chili and let cook for 30 minutes.
Fill a pot with 3 lt. Water and add 1 oz. of Salt.
Bring to boil and once the water is boiling pour the parboiled rice in it.
Boil for 12 minutes, then drain the rice and rinse the rice in a colander with cold water.
Dry the rice and pour it in a large bowl.
Also pour the chili on the rice and mix well, serve as a cold main dish.