Black Beans and Rice Chilli

Black Beans and Rice Chilli

Course Main dishes


  • 14 oz. Iberia Parboiled Rice
  • 1 can 15 oz. Iberia Black Beans
  • 7 oz. Minced Pork Meat
  • 1.5 tbsp. Iberia Adobo All-Purpose Seasoning
  • 16 oz. Iberia tomato sauce
  • 1 onion
  • 1 tsp. sugar
  • 2 tbsp. Iberia Premium Extra-virgin Olive Oil


  • 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.

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