Cuy with Frijoles and Arroz

Cuy 1. Preheat the oven to 350°F (175°C). 2. Season the cuy with salt and pepper, both inside and outside. 3. Place the cuy on a baking sheet and roast in the oven for about 1 hour, or until cooked through. 4. Remove the cuy from the oven and let it rest for a few minutes before serving.

Frijoles 1. Rinse the black beans and soak them in water overnight. 2. Drain the beans and rinse again. 3. In a large pot, heat the vegetable oil over medium heat. 4. Add the chopped onion and minced garlic, and cook until softened. 5. Add the black beans and water to the pot. 6. Bring to a boil, then reduce the heat and simmer for about 1 hour, or until the beans are tender. 7. Season with salt to taste.

Arroz 1. Rinse the white rice under cold water until the water runs clear. 2. In a saucepan, heat the vegetable oil over medium heat. 3. Add the rice and cook for a few minutes until lightly toasted. 4. Add the water and salt to the pan. 5. Bring to a boil, then reduce the heat to low and cover. 6. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed. 7. Fluff the rice with a fork before serving.