RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)

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Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Categories     Bean     Side     Backyard BBQ     Dinner     Summer     Healthy     Simmer     Boil     Sugar Conscious

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

  • Mash the garlic and render the bacon fat
  • Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
  • Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
  • Sauté the vegetables and rice
  • Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans, simmer, and serve
  • Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

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