Moros y Cristianos (Cuban Black Beans and Rice)

Black beans and rice simmered with spices, herbs, and vegetables create a hearty meal. Serve with plantains, lime wedges, and a dollop of sour cream.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 272 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 bay leaf
• 2 tablespoons red wine vinegar
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups chicken stock
• 2 cups uncooked long-grain white rice
• 1 medium green pepper, diced
• 0.25 teaspoon red pepper flakes
• 0.75 teaspoon dried thyme
• 0.5 large yellow onion, diced
• 0.25 cup crushed tomatoes
• 1.3333333730698 (15 ounce) cans black beans, rinsed and drained

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes more.

Step 2

Add black beans, rice, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during cooking.