Moros y Cristianos (Cuban Black Beans and Rice)

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

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.

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

Categories

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