Name: Moros y Cristianos (Cuban Black Beans and Rice)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Olive oil - 1 tablespoon; Green pepper, diced - 1 medium; Yellow onion, diced - ½ large; Garlic, minced - 4 cloves; Crushed tomatoes - ¼ cup; Red wine vinegar - 2 tablespoons; Ground cumin - 1 teaspoon; Salt - 1 teaspoon; Dried thyme - ¾ teaspoon; Red pepper flakes - ¼ teaspoon; Bay leaf - 1; Black beans, rinsed and drained - 1 ⅓ (15 ounce) cans; Uncooked long-grain white rice - 2 cups; Chicken stock - 4 cups

Ingredients for - Moros y Cristianos (Cuban Black Beans and Rice)

1. Olive oil 1 tablespoon

2. Green pepper, diced 1 medium

3. Yellow onion, diced ½ large

4. Garlic, minced 4 cloves

5. Crushed tomatoes ¼ cup

6. Red wine vinegar 2 tablespoons

7. Ground cumin 1 teaspoon

8. Salt 1 teaspoon

9. Dried thyme ¾ teaspoon

10. Red pepper flakes ¼ teaspoon

11. Bay leaf 1

12. Black beans, rinsed and drained 1 ⅓ (15 ounce) cans

13. Uncooked long-grain white rice 2 cups

14. Chicken stock 4 cups

How to cook deliciously - Moros y Cristianos (Cuban Black Beans and Rice)

1 . Stage

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.

2 . Stage

Add black beans, then stir in white rice. Pour in chicken stock and 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 the cook time.