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

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12 servings (serving size: about 1/2 cup beans and 1/2 cup rice)
David Bonom
September 2006
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 261
  • Caloriesfromfat 9%
  • Fat 2.7g
  • Satfat 0.4g
  • Monofat 1.7g
  • Polyfat 0.4g
  • Protein 10.5g
  • Carbohydrate 55.5g
  • Fiber 10.7g
  • Cholesterol 0.0mg
  • Iron 4.4mg
  • Sodium 492mg
  • Calcium 88mg

How to Make It

Step 1

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

Step 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.

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