Moors and Christians Recipe

Name: Moors and Christians
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasted red bell pepper, finely chopped (see Notes); 1 tbsp (15 ml) vegetable oil; 2 onions, finely chopped; 4 large cloves garlic, minced; 2 tsp (10 ml) dried oregano leaves; 2 tsp (10 ml) cumin seeds, coarsely crushed (see Notes); 1 tomato, peeled, seeded and chopped; 1 can (14 to 19 oz/398 to 540 mL) black beans, rinsed and drained, or 1 cup (250 mL) dried black beans, cooked and drained (see Basic Beans); 1/2 cup (125 ml) vegetable stock; 2 cups (500 ml) long grain rice; 1 green bell pepper, finely chopped; 2 tbsp (25 ml) freshly squeezed lemon or lime juice; 1/4 cup (50 ml) finely chopped cilantro; 4 green onions, white part only, finely chopped

Servings: persons

1 roasted red bell pepper, finely chopped (see Notes)
1 tbsp (15 ml) vegetable oil
2 onions, finely chopped
4 large cloves garlic, minced
2 tsp (10 ml) dried oregano leaves
2 tsp (10 ml) cumin seeds, coarsely crushed (see Notes)
1 tomato, peeled, seeded and chopped
1 can (14 to 19 oz/398 to 540 mL) black beans, rinsed and drained, or 1 cup (250 mL) dried black beans, cooked and drained (see Basic Beans)
1/2 cup (125 ml) vegetable stock
2 cups (500 ml) long grain rice
1 green bell pepper, finely chopped
2 tbsp (25 ml) freshly squeezed lemon or lime juice
1/4 cup (50 ml) finely chopped cilantro
4 green onions, white part only, finely chopped

1
In a skillet, heat oil over medium heat.
2
Add onion and cook, stirring, until softened, about 3 minutes.
3
Add garlic, oregano and cumin seeds and cook, stirring, for 1 minute.
4
Stir in tomato, beans and stock and bring to a boil.
5
Transfer to slow cooker stoneware.
6
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
7
When bean mixture is cooked, make rice.
8
In a heavy pot with a tight-fitting lid, combine rice with 4 cups (1 L) water.
9
Cover, bring to a rapid boil, then turn off the heat, leaving the pot on the warm element.
10
Do not lift the lid or move the pot until rice is ready, which will take about 20 minutes.
11
Meanwhile, add roasted red pepper and green pepper to contents of slow cooker and stir well.
12
Cover and cook on High for 20 to 30 minutes, until green pepper is tender.
13
Stir cooked rice into slow cooker.
14
Add lemon or lime juice, cilantro and green onions and stir to combine thoroughly.
15
Serve hot as a main course or cold as a salad.

751

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 roasted red bell pepper, finely chopped (see Notes), 1 tbsp (15 ml) vegetable oil, 2 onions, finely chopped, 4 large cloves garlic, minced, and more.

Yes, Moors and Christians falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moors and Christians

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions