Moros y Cristianos (Cuban Black Beans and Rice)

Moros Y Cristianos (Cuban Black Beans and Rice)

Yield: 4 Servings

Ingredients
1 cup long grain White Rice
1 can Cuban Black Beans
2 cups Broth
2 Onions, diced
2 cloves Garlic, minced
½ red Bell Pepper, diced
½ green Bell Pepper, diced
1 teaspoon ground Cumin
½ teaspoon Oregano
½ teaspoon Black Pepper
2 Bay Leaves
1 teaspoon Paprika
½ teaspoon Thyme
*Cumin, Oregano, Paprika and Thyme can be substituted with 2 teaspoons Tijerina’s Cuban Mojo Spice Blend
3 tablespoons EVOO
1 teaspoon Salt
16 oz. can Fire Roasted Diced Tomatoes

Method

1. In a Dutch oven, heat the oil and fry the onion, garlic and bell peppers.
2. Add the cumin, oregano, black pepper and bay leaves. Mix.
3. Add the thyme and paprika and mix well.
4. Add the rice, tomatoes, beans and broth to the Dutch oven with the onion, garlic, bell peppers and spices.
5. Cook covered for 20 minutes over low heat.
6. When all the liquid is absorbed by the rice, remove from heat and let stand 5 minutes.

Serve warm.