Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos Recipe

Name: Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound black beans; ½ cups water; 1 medium Spanish onion, peeled; 1 medium green pepper, cored and seeded; 6 cachucha peppers (available in Hispanic markets); 3 tablespoons extra-virgin olive oil; 1/4 pound slab bacon, finely diced; 3 garlic cloves, finely minced; 1 medium Spanish onion, finely chopped; 1 medium green bell pepper, finely chopped; 1 teaspoon cumin powder; 1 teaspoon oregano; 1 bay leaf; 2 cups long grain rice; 4 cups reserved liquid; 1 tablespoon vinegar; 1 tablespoon dry sherry; 2 teaspoons salt

Servings: persons

1/2 pound black beans
½ cups water
1 medium Spanish onion, peeled
1 medium green pepper, cored and seeded
6 cachucha peppers (available in Hispanic markets)
3 tablespoons extra-virgin olive oil
1/4 pound slab bacon, finely diced
3 garlic cloves, finely minced
1 medium Spanish onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon oregano
1 bay leaf
2 cups long grain rice
4 cups reserved liquid
1 tablespoon vinegar
1 tablespoon dry sherry
2 teaspoons salt

1
Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper.
2
Cook over moderate heat until the beans are tender, about 2 hours.
3
Make sure the beans retain their shape; do not overcook.
4
Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans.
5
Wash the rice in cold water until the water runs clear, drain, and set aside.
6
Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown.
7
Add the onion, green pepper, cumin, oregano and bay leaf.
8
Saute, stirring for 1 minute.
9
Add the rice and stir until all the grains are coated with oil and bacon grease.
10
Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt.
11
Mix well, taste, and correct seasonings.
12
Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice.
13
Fluff the rice slightly with a kitchen fork.
14
Cover and cook over low heat for 20 minutes.
15
Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

856

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1/2 pound black beans, ½ cups water, 1 medium Spanish onion, peeled, 1 medium green pepper, cored and seeded, and more.

Yes, Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos falls under the Meat & Poultry 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.

Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos

How did you like this recipe?

Frequently Asked Questions