White Rice & Black Beans
The classic dish that often goes by the name of Christianos & Moros (or some variation of)…without having to delve too much in the politics of the traditional name, let’s just enjoy this fast and nourish take on rice and beans that’s easy enough for a weeknight meal. Serve with your favorite hot sauce and slices of avocado and tomatoes.
Tip: Not all long grain white rice is the same. To insure you’ll use the correct amount of liquid, consult the package for the specific amount to use when preparing 1 cup of rice for this dish.
1 large green bell pepper
1 medium sized yellow onion
1 green or red chile pepper, minced
3 cloves garlic
3 tablespoons olive oil
1 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon dried thyme
¼ teaspoon ground paprika, sweet or hot
1 cup uncooked long grain white rice
1 1/2 cups of vegetable broth or water
One 14 ounce can black beans, drained and rinsed (2 cups cooked beans)
3/4 teaspoon sea salt
2 teaspoons red wine vinegar
Freshly ground pepper to taste
1. Remove core and seeds from bell pepper and chile and finely dice. Peel the onion and finely chop; mince the garlic. Heat olive oil in heavy 3 quart pot with lid or Dutch oven over medium heat and stir in chopped vegetables and then cumin, oregano, thyme, and paprika. Stir occasionally with a wooden spoon and cook until vegetables are very soft and golden, about 10-12 minutes. Stir in rice and fry for another 2 minutes or until rice begins looks opaque and just begins to turn golden.
2. Stir in broth, beans, salt, and vinegar and increase heat and bring to a boil. Stir rice a few times and reduce heat to low. Cover tightly and cook for 30-40 minutes or until all of the liquid has been absorbed and rice is tender. Turn off heat and keep covered for 10 minutes, then fluff with a fork and serve hot.
-Stir in 1 cup of chopped fried seitan along with the beans.
-Use Annatto Olive Oil in place of olive oil for yellow rice!