Monday, July 14, 2008

Moros y Cristianos (Rice Steamed in with Black Beans)

This is a very common Cuban dish. It could possibly be considered the national dish of Cuba. It is not to be confused with "Congri" which uses red beans.

This dish like many Cuban dishes originates from Spain, has strong spanish roots and is symbolic. "Moros" refers to "Moors" which are people from Morroco, Africa. "Christianos" means Christians. This dish signifies the the victory of the Christians over the Moors. The black beans represent the Moors and the White Rice the Christians. (I know kinda racist but hey it's a true story)

1 Cup black beans
2 cups long-grain white rice
1 or ½ Spanish onion minced
1 or ½ green or red bell pepper (preferably green because I like savory)
4 cloves garlic crushed and minced
Extra-Virgin Olive Oil for sautéing
1 whole bay leaf
1 teaspoon cumin powder
1 tablespooon salt

(1)Wash beans well and boil in water enough to have enough liquid to cook rice later. Approximately 5 cups water or more. Bring to a boil and simmer covered or about 1 hour no more. (Don't cook the beans to a moosh or it will RUIN the dish it will make it to starchy so don't even soak beans over night) turn of.

(2)Put rice on a strainer and sift it to get rid of any small pieces then wash well.

(3)Put 2 rice cups in the rice cooker and add 3 cups of black bean broth and then drain the rest of the beans and add.

(4)Sautee onion and bell pepper until translucent and fragrant in olive oil then add garlic and sautee until garlic is fragrant and golden. Add to the rice and bean mixture. Season with salt, add cumin and bay leaf.

5)Cover and turn on rice cooker

(6)This can be done on stove top to if you know the basics of making rice on stove top.

I ate it with "Bistec Encebebollado" and "Yucca Con Mojo"


Núria said...

Ah, so you had it hidden here!!!! I think I'm cooking this one soon... it's so cold here already

Anonymous said...

I can´t cook rice on a stovetop to save my life. This is great! Thanks! :)