Rice chop carrots, sautéein large stock pot with olive oil and rice until rice is browned. Add garlic right at end and sauté briefly before adding 2C water for each C of rice. Simmer with lid cracked until liquid totally absorbed. Beans Saute garlic in olive oil Drain and rinse canned black beans, add to pot Add a little chickens stock Simmer for 7 minutes Add sausage and feijoada sazon Chicken Bone-in thighs, brown quickly in saucepan, then place to the side. In same saucepan sauté 1 onion, 2 bell peppers Add chicken back to saucepan with 2 cans diced tomato, bring to a boil then simmer for 15-20 or until chicken has reached internal temp of 165 Add salt, pepper and oregano to taste. Add cornstarch at end if needed to thicken.