Moros y Cristianos (Cuban-Style Black Beans and Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side. Ingredients:
2 cups uncooked long-grain rice |
2 tablespoons olive oil |
2 cups chopped onion |
2 cups chopped green bell pepper |
6 garlic cloves, minced |
1 cup chopped seeded tomato |
2 tablespoons sherry vinegar |
2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1 teaspoon ground coriander |
1 teaspoon fennel seeds, crushed |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 cup water |
3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained |
6 dashes hot pepper sauce (such as tabasco) |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.
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