Rice Cooked In Black Beans Moros Y Cristianos Recipes

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MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

Cuban rice with black beans.

Provided by jean

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

Steps:

  • Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
  • Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)



Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Categories     Bean     Side     Backyard BBQ     Dinner     Summer     Healthy     Simmer     Boil     Sugar Conscious

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

  • Mash the garlic and render the bacon fat
  • Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
  • Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
  • Sauté the vegetables and rice
  • Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans, simmer, and serve
  • Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)



Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

1 1/2 cups Goya dried black beans (or canned pre-cooked)
3 cups long-grain white rice
1/4 cup olive oil, for sauteing
2 1/2 cups white onion, diced
2 1/2 cups green peppers, very small dice
4 garlic cloves, crushed and chopped
1/2 cup sofrito
1/2 teaspoon tomato paste
1 teaspoon dried oregano
1 tablespoon ground cumin
1 bay leaf
4 1/2 cups chicken stock
Salt and pepper

Steps:

  • Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
  • Rinse the rice with cold water until the water runs clear.
  • Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
  • Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

MOROS Y CRISTIANOS (BLACK BEANS AND RICE)



Moros Y Cristianos (Black Beans and Rice) image

Make and share this Moros Y Cristianos (Black Beans and Rice) recipe from Food.com.

Provided by spatchcock

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped (capsicum)
2 -4 garlic cloves (finely chopped)
3 cups black beans (cooked, or canned and drained)
1 cup chopped canned tomato
1 cup beef stock or 1 cup water
salt & freshly ground black pepper
cayenne pepper (optional)
cooked white rice
chopped fresh parsley (coriander leaves) or cilantro (to garnish, coriander leaves)

Steps:

  • Heat the oil in a large pot over moderate heat and saute the onion, bell pepper, and garlic until tender but not brown, about 5 minutes.
  • Add the beans, tomatoes, stock, salt, pepper, and optional cayenne and simmer for 15 to 20 minutes. Serve over rice and garnish with fresh herbs.

CUBAN-STYLE BLACK BEANS AND RICE (MOROS Y CRISTIANOS) RECIPE - (4.3/5)



Cuban-Style Black Beans and Rice (Moros y Cristianos) Recipe - (4.3/5) image

Provided by á-8095

Number Of Ingredients 16

Table salt
1 1 1 cup dried black beans, rinsed and picked over
2 2 2 cups low-sodium chicken broth (see note)
2 2 2 cups water
2 2 2 large green bell peppers, halved and seeded
1 1 1 large onion, halved at equator and peeled, root end left intact
1 1 5 5 garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
2 2 2 bay leaves
1 1/2 1 1/2 1/2 cups long grain white rice
2 2 2 tablespoons olive oil
6 6 1/4-inch ounces lean salt pork, cut into 1/4-inch dice (see note)
1 1 1 tablespoon minced fresh oregano leaves
4 4 4 teaspoons ground cumin
2 2 2 tablespoons red wine vinegar
2 2 2 medium scallions, sliced thin
1 1 8 lime, cut into 8 wedges

Steps:

  • Dissolve 1½ tablespoons salt in 2 quarts cold water in a large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don't have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven. Adjust oven rack to middle position and heat oven to 350 degrees F. Place rice in a large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)



Moros y Cristianos (Cuban Rice and Beans) image

This simple, savory dish is always a big hit at our house. From a "Reader's Favorites" edition of Cooking Light.

Provided by A Messy Cook

Categories     White Rice

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1/2 cup tomato sauce
1 (15 3/4 ounce) can chicken broth
2 (15 ounce) cans black beans, rinsed and drained
2 -3 cups cooked crumbled turkey sausage
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 bay leaf
4 cups cooked white rice
1 cup diced bell pepper
parmesan cheese (optional)

Steps:

  • Heat oil in pan and saute onion and garlic for 2 minutes.
  • Add tomato sauce and broth and bring to boil.
  • Add next six ingredients (beans through bay leaf) and bring to boil.
  • Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  • Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

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

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.

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From asassyspoon.com
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CUBAN BLACK BEANS AND RICE RECIPE/ MOROS Y CRISTIANOS
2018-08-17 Place black beans in a pot w/ water at least an inch above the beans over high heat, then stir in the sofrito. Add the ham hocks, try to keep them as submerged under water as possible (although parts of the ham hocks will probably stick out of the water). Add the bay leaves. Allow the mixture to come to a boil for one minute, then reduce heat to low.
From whatbriscooking.com
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INSTANT POT MOROS Y CRISTIANOS (VEGAN - THAT GIRL COOKS HEALTHY
2020-01-20 Add the oil first followed by the onion, garlic and bell peppers (your sofrito) to the inner pot and select "saute". Saute until soft and translucent for a few minutes then select "cancel" so the vegetables cook on the residue heat. Add the seasoning - oregano, cumin, black pepper, bay leaves and combine with the vegetables.
From thatgirlcookshealthy.com
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CUBAN-STYLE BLACK BEANS AND RICE (MOROS Y CRISTIANOS)
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com
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Top Asked Questions

How to cook Cuban style black beans and rice?
A tasty Cuban style black beans and rice that is good as a side dish or a meatless main. Heat the oil in a pan over medium-high heat, add the onion and pepper and cook until tender, about 7-10 minutes. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
How to cook black beans from a can?
Heat 2 tsp. oil in medium pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, adobo, sugar and oregano, cook until fragrant, about 1 minute more. Transfer liquid from can black beans to measuring cup; add enough water to measure 2 cups.
What are some good recipes to make with black beans?
Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes. Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil.
How to cook black beans in a crock pot?
Heat 2 tsp. oil in medium pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic, adobo, sugar and oregano, cook until fragrant, about 1 minute more. Transfer liquid from can black beans to measuring cup; add enough water to measure 2 cups. Add liquid and bay leaf to pot; bring liquid to boil.

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