Recipe
Moros y Christianos
Ingredients
- 3 tablespoons Spanish olive oil, plus more for drizzling if desired
- 1 large yellow onion, minced
- 1 green bell pepper, minced
- 1 bay leaf
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano leaves
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- 1 ½ cups long grain white rice
- 2 tablespoons tomato paste
- 2 ¼ cups chicken stock
- 1 can black beans, drained
- 1/3 cup coarsely chopped cilantro, for garnish
Directions
- In a large heavy saucepan, heat the olive oil over medium high heat and add the onion and bell pepper. Stir in the bay leaf, cumin, oregano, salt and pepper and cook until the vegetables are very soft, about 6 minutes. Stir in the garlic and cook for 1 minute, then add the rice and continue to cook, stirring, until opaque, 2 to 3 minutes longer. Add the tomato paste and stir to incorporate, then add the stock and black beans and bring to a boil. Stir thoroughly, then cover the pot and reduce the heat to low. Cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Remove from the heat and let sit, undisturbed, for 5 minutes, then fluff with a fork and serve garnished with the cilantro and a drizzle of olive oil if desired.
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