Moros y Cristianos (Cuban Black Beans and Rice)
Description
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.
Ingredients
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1 tablespoon olive oil
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1 medium green pepper, diced
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1/2 large yellow onion, diced
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4 cloves garlic, minced
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1/4 cup crushed tomatoes
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2 tablespoons red wine vinegar
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1 teaspoon ground cumin
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1 teaspoon salt
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3/4 teaspoon dried thyme
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1/4 teaspoon red pepper flakes
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1 bay leaf
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1 1/3 (15 ounce) cans black beans, rinsed and drained
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2 cups uncooked long-grain white rice
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4 cups chicken stock
Directions
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.
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.