Cuban Moros y Cristianos

Ingredients

• 2 cans black beans, drained (reserve liquid)
• 2 cups long-grain rice
• 1 onion
• 1 green pepper
• 5 garlic cloves
• 2 bay leaves
• 1 tbsp cumin
• 1 tsp oregano
• 3 tbsp oil
• Salt

Instructions

1. Soften onion, pepper and garlic in oil 8 minutes.
2. Add cumin, oregano and bay.
3. Stir in rice; toast briefly.
4. Add beans and reserved liquid plus water to make 3.5 cups.
5. Bring to a boil, cover and cook on low 20 minutes.
6. Rest 10 minutes; fluff.

Serving suggestions

• Serve with lechón asado or fried plantains.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions