Moros y Cristianos (Cuban Black Beans and Rice)

Published on March 13, 2010

• 1 tablespoon olive oil

• 1 medium green pepper, diced

• ½ large yellow onion, diced

• 4 cloves garlic, minced

• ¼ cup crushed tomatoes

• 2 tablespoons red wine vinegar

• 1 teaspoon ground cumin

• 1 teaspoon salt

• ¾ teaspoon dried thyme

• ¼ teaspoon red pepper flakes

• 1 bay leaf

• 1 ⅓ (15 ounce) cans black beans, rinsed and drained

• 2 cups uncooked long-grain white rice

• 4 cups chicken stock

1. Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.

2. Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

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Nutrition Facts (per serving)

272Calories3g Fat53g Carbs9g Protein

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Nutrition FactsServings Per Recipe8Calories272% Daily Value *Total Fat3g3%Saturated Fat0g2%Cholesterol3mg1%Sodium1159mg50%Total Carbohydrate53g19%Dietary Fiber6g22%Total Sugars2gProtein9gVitamin C16mg80%Calcium53mg4%Iron4mg22%Potassium351mg7%

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