Moros Y Cristianos
- Yield 4 to 6 servings
Black beans and rice seasoned to perfection with Latin flavors.
This Cuban recipe is rich in history. It originally comes from Spain where black Muslims (the beans) and white Christians (the rice) lived in harmony. It dates back to the days of the Inquisition. This version is non-traditional because it is made with white basmati rice. You can substitute brown rice, but it takes much longer to cook.
- 1 tablespoon olive oil
- 1 medium Spanish onion, chopped
- 1 small green bell pepper, cored, seeded and chopped
- 3 -- garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed dried red pepper flakes
- 1 tablespoon tomato paste
- 2 -- bay leaves
- 2 cups white basmati rice
- 3 cups water or vegetable broth
- 1 -- (15-ounce) can black beans with liquid
- -- Juice of 1 lime
- -- Salt, to taste
- Heat oil in a 6-quart saucepan with tight-fitting lid. Add onions, peppers, garlic, cumin, oregano and crushed pepper flakes. Saute 2 minutes until slightly softened. Add tomato paste, bay leaves and rice and continue to stir to coat rice evenly.
- Add water or broth and black beans with canning liquid. Bring to a boil, reduce heat and simmer, covered, 25 to 30 minutes until rice is tender. Add lime juice and salt.