Moros y Cristianos - Black Beans & White Rice

From the Goya website, with modifications

2 tsp. olive oil
1 small onion, chopped
4 cloves garlic, minced
1/2 green bell pepper, chopped
1 tsp. salt
pinch of black pepper
1 tsp. sugar
pinch of oregano
1 bay leaf
1 can (15.5 oz.) Goya Black Beans, undrained
2-1/2 cups of water
1 cup long grain white rice

Saute onion, garlic, and green pepper in oil over medium heat until tender.
Add salt, pepper, sugar, oregano, bay leaf, beans, and water. Bring to a boil. Stir in rice. Cover, turn heat to low, and simmer for 30 minutes.

The original recipe says to add vinegar and wine after cooking.  I didn't.
The second time I made this I doubled the recipe and used dried beans--I cooked about 1/2 pound of dried black beans first.  I also added the rice to the sauteed ingredients and stirred them around over low heat for awhile and then added the beans, water, and spices.  It came out fine, and took slightly less time to cook (because the rice was in the pot  as the water was coming to a boil.)

I guess they call this tofu scramble

3 grated carrots + 1 chopped scallion, sauteed in oil with liberal amounts of soy sauce. 1 lb firm-not-extra-firm tofu, pressed and crumbled, added in later.

Very tasty.