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.