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Moros y Cristianos (Cuban-Style Black Beans and Rice)

Yield 12 servings (serving size: about 1/2 cup beans and 1/2 cup rice)
In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.

Ingredients

  • 2 cups uncooked long-grain rice
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • 6 garlic cloves, minced
  • 1 cup chopped seeded tomato
  • 2 tablespoons sherry vinegar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup water
  • 3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained
  • 6 dashes hot pepper sauce (such as Tabasco)

Nutrition Information

  • calories 261
  • caloriesfromfat 9 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 10.5 g
  • carbohydrate 55.5 g
  • fiber 10.7 g
  • cholesterol 0.0 mg
  • iron 4.4 mg
  • sodium 492 mg
  • calcium 88 mg

How to Make It

  1. Cook rice according to package directions, omitting salt and fat.

  2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.