Moros Y Cristianos
A traditional version of black beans and rice from Spain.
1 cup chopped onion
1 cup chopped green bell pepper
2 tsps chopped garlic
1 1/2 tsps ground cumin
1 tsp dried thyme leaves
1/2 tsp crushed red pepper
1 bay leaf
1 Tbl olive oil
1 cup rice
14 ounce can diced tomatoes
3 ounce can diced green chilies
15 ounce can black beans
2 cups water
1 Tbl apple cider vinegar
1/2 to 1 tsp salt
1/2 tsp black pepper
Saute onion, bell pepper, garlic, cumin, thyme, crushed red pepper and bay leaf in olive oil until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand 5 minutes before serving.
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