Moros y Cristianos (Cuban Black Beans and Rice)

Name: Moros y Cristianos (Cuban Black Beans and Rice)
Total time: 50
Yield: 8
Ingredients: 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

Recipe by jean from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

8 servings

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1 tablespoon olive oil
•

1 medium green pepper, diced
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½ large yellow onion, diced
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4 cloves garlic, minced
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¼ cup crushed tomatoes
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2 tablespoons red wine vinegar
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1 teaspoon ground cumin

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1 teaspoon salt
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¾ teaspoon dried thyme
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¼ teaspoon red pepper flakes
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1 bay leaf
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1 ⅓ (15 ounce) cans black beans, rinsed and drained
•

2 cups uncooked long-grain white rice
•

4 cups chicken stock

Instructions

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.
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.