50mMoros y Cristianos Black Beans and Rice
A vegetarian and vegan Cuban-style black beans and white rice dish simmered with onion, green bell pepper, garlic, cumin, dried oregano, bay leaf, and vegetable broth.
- Cuisine
- Cuban-inspired
- Rating
- 5 stars from 2 ratings
- Energy
- 543 calories per serving
- Protein
- 19 g per serving
- Carbs
- 100.3 g per serving
- Fat
- 7.4 g per serving
- Sodium
- 1109 mg per serving
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Cook this recipe
- low-sodium vegetable broth-2 cups
- yellow onion-1 medium
- green bell pepper-1 medium
- garlic-4 cloves
- long-grain white rice-1.5 cups
- water-0.5 cups
- dried bay leaves-2 count
- extra-virgin olive oil-2 tablespoons
- canned black beans-2 cans
- ground cumin-1.5 teaspoons
- dried oregano-1 teaspoon
- fine salt-1 teaspoon
Dice the onion and bell pepper, mince the garlic, rinse the rice under cool water until mostly clear, and drain and rinse the black beans.
Keep fingers tucked and the knife blade angled away while dicing and mincing.
Heat olive oil in a large saucepan over medium heat. Add onion and bell pepper, then cook until softened and lightly glossy, about 5 minutes.
Keep the saucepan handle turned inward to help prevent spills.
Stir in garlic, cumin, oregano, and bay leaves. Cook until fragrant and stir constantly, about 30 seconds.
Add the rinsed rice and stir to coat the grains in the seasoned oil. Cook for 1 minute, until the rice is lightly toasted at the edges.
Stir in black beans, vegetable broth, water, and salt. Bring to a boil, then scrape the bottom of the pan to prevent sticking.
Reduce heat to low, cover, and simmer gently for 18 minutes. Do not lift the lid while the rice absorbs the liquid.
Turn off the heat and let the pot stand, covered, for 10 minutes. Remove bay leaves, then fluff the rice and beans with a fork before serving.
Use caution when lifting the lid because hot steam can burn.
Discard the bay leaves before serving.
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