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Moros y Cristianos (Cuban-Style Black Beans and Rice)

  • 12servings
  • 261calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked long-grain rice

  2. 2 tablespoons olive oil

  3. 2 cups chopped onion

  4. 2 cups chopped green bell pepper

  5. 6 garlic cloves, minced

  6. 1 cup chopped seeded tomato

  7. 2 tablespoons sherry vinegar

  8. 2 teaspoons ground cumin

  9. 1 1/2 teaspoons dried oregano

  10. 1 teaspoon ground coriander

  11. 1 teaspoon fennel seeds, crushed

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon ground red pepper

  14. 1/4 cup water

  15. 3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained

  16. 6 dashes hot pepper sauce (such as Tabasco)

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions, omitting salt and fat.

  2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.

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