PlumTally

Recipe combo

Moros 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.

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Recipe details

Cuisine
Cuban-inspired
Servings
4
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
medium

Ingredients

  • 2 Tablespoon extra-virgin olive oil - 2 (tablespoons)
  • 1 Count yellow onion - 1 (medium, about 8 ounces), Medium onion, about 8 ounces; diced before cooking.
  • 1 Count green bell pepper - 1 (medium, about 6 ounces), Medium bell pepper, about 6 ounces; diced before cooking.
  • 4 Count garlic - 4 (cloves), Minced before cooking.
  • 1.5 Teaspoon ground cumin - 1 1/2 (teaspoons)
  • 1 Teaspoon dried oregano - 1 (teaspoon)
  • 2 Count dried bay leaves - 2 (count), Remove and discard before serving.
  • 1.5 Cup long-grain white rice - 1 1/2 (cups), Rinse under cool water until mostly clear before cooking.
  • 2 Count canned black beans - 2 (15-ounce cans), Drain and rinse before adding to the pot.
  • 2 Cup low-sodium vegetable broth - 2 (cups)
  • 0.5 Cup water - 1/2 (cup)
  • 1 Teaspoon fine salt - 1 (teaspoon)

Instructions

  1. Prep vegetables, rice, and beans

    1. *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.

  2. Soften the aromatics

    2. 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.

  3. Bloom the seasonings

    3. Stir in garlic, cumin, oregano, and bay leaves. *Cook until fragrant* and *stir constantly*, about 30 seconds.

  4. Toast the rice

    4. 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*.

  5. Add liquids and beans

    5. Stir in black beans, vegetable broth, water, and salt. *Bring to a boil*, then *scrape the bottom of the pan* to prevent sticking.

  6. Simmer covered

    6. Reduce heat to low, cover, and *simmer gently* for 18 minutes. Do not lift the lid while the rice *absorbs the liquid*.

  7. Rest, remove bay leaves, and serve

    7. 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.