Moros y Cristianos (black beans and rice)

 Moros y Cristianos (also called Arroz Moro), is a very popular dish of black beans and rice. The name recalls Spanish history: the black beans symbolize Muslim Moors and the white rice stands in for Christian Spain. Simmered together,Moros y Cristianos soak up vibrant flavor from an array of herbs and vegetables. 

Serves: 8-10

3 tsp. extra virgin olive oil

1 small onion, finely chopped (about ¾ cup)

½ cup green bell pepper, finely chopped (about ½ cup)

 4 cloves garlic, minced

1 packet of Sazon

2 tsp. sugar

½ tsp. oregano

2 cans (15 oz) black beans

2 bay leaves

2 cups white rice (extra long grain)

2 tsp white distilled vinegar

Directions

1.	Heat 2 tsp. oil in a Dutch oven over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, Sazon, sugar and oregano, cook until fragrant, about 1 minute more.
2.	Transfer liquid from can black beans to measuring cup; add enough water to measure 4 cups. Add liquid and bay leaves to pot; bring liquid to boil. Stir in black beans and rice. Bring rice mixture to boil. Reduce heat to medium-low. Simmer, covered, until rice absorbs water, about 25 minutes. Add vinegar; stir to combine.
3.	Remove rice from heat; let sit until rice is tender, about 5 minutes more.

************************************************************** TASTE NOTES This Cuban-inspired take on rice and beans is my favorite. I like cooking the beans with the rice since it imbues the rice with more flavor than simply serving the beans atop the rice. As an accompaniment to chicken and beef fajitas, the dish was a big hit.

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