Christian Rice Recipes

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)

Moors and Christians (Moros y Cristianos) image

Provided by Maricel Presilla

Categories Bean Rice Side Christmas Legume

Yield Serves 8

Number Of Ingredients 18

Ingredients

For the Beans
8 ounces dried black beans
1 medium yellow onion (about 8 ounces), peeled
1 medium green bell pepper (about 7 ounces), cored, seeded, and halved
6 Caribbean sweet peppers (ajíes dulces) or 1 cubanelle pepper
1 ham hock (optional)
For the Dish
2 cups (about 13 ounces) long-grain rice or Uncle Ben's converted rice
2 tablespoons extra-virgin olive oil
4 ounces slab bacon, diced
1 medium yellow onion, finely chopped (about 1 1/4 cups)
1 medium green bell pepper (about 7 ounces), cored, seeded, deveined, and finely chopped (about 1 cup)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 tablespoon distilled white vinegar, or to taste
1 tablespoon dry sherry, or to taste
2 teaspoons salt, or to taste

Steps:

Cooking the Beans
Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
Finishing the Dish
Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

35 EASY RICE RECIPE COLLECTION

35 Easy Rice Recipe Collection image

Make any meal more satisfying with these easy rice recipes. From main courses to side dishes to dessert, rice can be used in so many ways!

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 25

Ingredients

Benihana Fried Rice
Mushroom Risotto
Coconut Milk Rice
Chicken Fried Rice
Dirty Rice
Chicken Wild Rice Soup
Brown Rice and Apple Salad
Mexican Rice
Arancini
Wild Rice Stuffing
Salsa Rice
Jambalaya
Arroz Caldo
Almond Rice Pilaf
Ginger Rice
Cumin Rice
Caribbean Confetti Rice
Brown Rice With Spinach and Parmesan Cheese
Cheesy Broccoli and Rice
Garlic Butter Rice
Seafood Paella
Coconut Sticky Rice With Mango
Rice Krispies
Rice Pudding
Tachin

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a rice dish in 30 minutes or less!

Nutrition Facts :

MOORS AND CHRISTIANS RICE (WHITE RICE AND BLACK BEANS): MOROS Y CRISTIANOS

Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos image

Provided by Food Network

Categories side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

Ingredients

1/2 pound black beans
12 cups water
1 medium Spanish onion, peeled
1 medium green pepper, cored and seeded
6 cachucha peppers (available in Hispanic markets)
3 tablespoons extra-virgin olive oil
1/4 pound slab bacon, finely diced
3 garlic cloves, finely minced
1 medium Spanish onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon oregano
1 bay leaf
2 cups long grain rice
4 cups reserved liquid
1 tablespoon vinegar
1 tablespoon dry sherry
2 teaspoons salt

Steps:

Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside.
Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

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