Black beans and rice is a popular Cuban dish said to bring good luck when eaten on New Year's Day. In fact, this recipe is eaten often as a side dish. In Spanish, the dish is called Moros y Cristianos or Christians & Moors, with the black beans representing the dark-skinned Moors and the white rice representing the lighter-skinned Christians. It is fast and easy to make in less than 30 minutes.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1-1/2 teaspoons ground cumin
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon crushed red pepper
- 1 bay leaf
- 1 Tablespoon olive oil
- 1 cup rice
- 1 can (14-1/2 ounces) diced tomatoes with green chilies
- 1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained
- 2 cups water
- 1 Tablespoon apple cider vinegar
- 1/2 to 1 teaspoon salt (optional)
- 1/2 teaspoon black pepper
Preparation:
Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.Stir in rice, tomatoes, black beans, water, vinegar, salt, and pepper.
Heat to boiling. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.
Yield: 4 main-dish servings (about 1-1/2 cups each) or 8 side-dish servings (about 3/4 cups each)
Per main dish serving: Calories 341; Fat 5g; Percent Calories from Fat 13; Potassium 536mg; Carbohydrate 65g; Folate 133mcg; Sodium 917mg; Calcium 118mg; Protein 10g; Dietary Fiber 10g; Cholesterol 0mg
Recipe from: American Dry Bean Board
Used with permission
