Rice “Moors and Christians”

Portions / number of people: 6
Preparation time: 15 minutes
Cooking time: 60 minutes
Category: Rice
Difficulty: Easy

To see who dares this Cuban recipe! variety is the spice

Moors and Christians

-1 pound black beans or black beans
-6 cups of water
-1 pound of long grain rice
-1 large onion
-4 cloves of garlic
-1 medium red pepper chopped
-3 tablespoons vegetable oil
-1 tablespoon salt
-half teaspoon oregano
-quarter teaspoon cumin
-half teaspoon pepper
-1 Bay leaf
-2 tablespoons olive oil

Boil the beans in water until they are well cooked for an hour. In a pot put 3 tablespoons of vegetable oil with the rice and stir until rice is well soaked in oil or grease this prevents rice from sticking one grain with the other to cook it. Add garlic, pepper, onion, cumin, oregano, salt, pepper and 2½ cups of broth of strained beans and cook for 15-20 minutes until rice begins to dry out. Cook over low heat, cover the pot with a cartridge or paper bag to seal the steam. If the grain is still hard, can add to the rice inches from the broth of the beans until the rice is completely soft. Once the rice is ready, add one or two cups of beans without the liquid, the reason what the bean is added at the end is so not much disrupt the beans. Finally cold a garlic in olive oil and add to rice at the top so it put shiny. This also increases the flavor.

Nutritional information: It is widely known that rice is a cereal of great nutritional value and black beans or black beans have a high protein, carbohydrates and minerals content, low in lipids, although it is rich in linoleic acid and their caloric intake is relativamene.