Rice & pasta
Moros y Cristianos
Cuban rice cooked together with black beans in a single dish.
VegetarianVeganGluten-free
Ingredients
- 300 g long-grain white rice
- 250 g cooked and drained black beans
- 1 onion
- 1 green bell pepper
- 4 garlic cloves
- 50 g olive oil
- 600 g water or bean cooking broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt to taste
Step-by-step
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- Put the onion, the pepper and the garlic in the mixing bowl and chop 4 sec/speed 5. Scrape down with the spatula.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the cumin, the oregano and the bay leaf and saute 1 min/120°C/spoon speed.
- Add the drained black beans and mix 30 sec/reverse/spoon speed.
- Add the rice, the water or broth and the salt. Set 18 min/100°C/reverse/spoon speed.
- When it finishes, check the doneness of the rice; if it needs liquid add a little more and cook 3 min/100°C/reverse/spoon speed.
- Let it rest covered 5 minutes and fluff the grains with a fork before serving.
Tips
- Use the bean cooking broth for more flavor and color.
- Remove the bay leaf before serving.
- Pair with tostones or roast meat.
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