Moros y Cristianos
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The Tale of Moros y Cristianos
Story updated
Moros y Cristianos ("Moors and Christians") pairs black beans with white rice, its name evoking the centuries-long Reconquista in Spain when Christian and Muslim forces contested the Iberian Peninsula. Spanish colonists brought the rice-and-bean pairing to Cuba, where it merged with African cooking techniques into an everyday staple.
Ingredients
Scale:· 6 servings
- 2 cups long-grain white rice
- 1 (15 oz) can black beans, undrained
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 bay leaf
- 1 tsp dried oregano
- 2 1/2 cups water or reserved bean liquid
- Salt to taste
Instructions
- 1Heat olive oil in a heavy pot and saute onion, bell pepper, and garlic until softened.
- 2Stir in cumin and oregano and cook 1 minute until fragrant.
- 3Add the black beans with their liquid, water, and bay leaf, and bring to a boil.
- 4Stir in the rice and salt, reduce heat to low, and cover tightly.
- 5Simmer 20-25 minutes without lifting the lid, until the rice is tender and liquid absorbed.
- 6Remove bay leaf, fluff with a fork, and let rest 5 minutes before serving.
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