Xochipilli Moros Y Cristianos (Black Beans and Rice) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from a local Mexican restaurant. The recipe is originally from Spain and during the Spanish period in Mexico, imported and made with local ingredients. The black beans represent the dark-skinned Moors and the white rice represents the lighter-skinned Christians. Ingredients:
1/2 cup carrot, finely chopped |
1 medium yellow onion, chopped |
1 (4 1/2 ounce) can green chilies, chopped |
1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped |
2 large garlic cloves, chopped |
1 1/2 teaspoons ground cumin |
1 teaspoon dried thyme |
1 cup fresh green beans, cut into 1 inch pieces |
1 tablespoon olive oil |
1 cup long grain white rice |
2 1/4 cups vegetable broth |
1/4 teaspoon salt |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
2. Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
3. Stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
4. Stir in the black beans and heat through.
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