Rice Cooked In Black Beans (Moros Y Cristianos)
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cloves
Garlic (peeled)3 tsps
Salt2 tbsps
Olive Oil1
Bay Leaf1 tsp
Ground Cumin1 tsp
Oregano (dried)1.5 cups
White Rice (long-grain)1.75 cups
Water1 tbsp
Red Wine VinegarDirections:
1
Mash the garlic and render the bacon fat Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife
2
Set aside
3
Place the bacon and olive oil in a large pot and set it over medium-high heat
4
Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes
5
Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot
6
Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife
7
Set aside
8
Place the bacon and olive oil in a large pot and set it over medium-high heat
9
Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes
10
Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot
11
Sauté the vegetables and rice Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes
12
Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil
13
Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes
14
Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil
15
Add the beans, simmer, and serve Add the beans and their liquid, along with the water and vinegar, to the pot
16
Cover and bring to a boil, then reduce to a simmer
17
Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice
18
Allow the covered pot to sit off the heat for 5 minutes
19
Fluff the rice with a fork and serve
20
Add the beans and their liquid, along with the water and vinegar, to the pot
21
Cover and bring to a boil, then reduce to a simmer
22
Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice
23
Allow the covered pot to sit off the heat for 5 minutes
24
Fluff the rice with a fork and serve