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Black Beans and Rice |
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Serves: 6 Print this Recipe(Moros y Cristianos) Category: Bean Dishes Makes 6 to 8 servings Black beans and rice is a popular dish in Veracruz and shows the strong influence of Spanish food in the region. (The recipe name comes from Spain and refers to the long period when Muslim Moors ruled over predominately Christian Spain.) Depending on the cook's preference, sometimes the beans are partially cooked and then raw rice and liquid are added while the beans finish cooking, or, as in this recipe, both beans and rice are fully cooked separately and then combined for a few minutes to blend the flavors. The dish should be rich and moist, but not soupy. 1/2 pound Basic Pot Beans with black beans (1/2 recipe) 1 tablespoon plus 2 teaspoons olive oil 1 cup long-grain white rice 2 cups canned chicken broth or water 1 medium white onion, chopped 2 cloves garlic (medium), finely chopped 1 jalapeño pepper, seeded, veins removed, and finely chopped 1 teaspoon ground cumin 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled Salt, to taste 1. Prepare black beans. When the beans are tender but not mushy, remove from the heat and reserve in their liquid. 2. Meanwhile, in a saucepan, heat the oil over medium heat. Add the rice and stir to coat with the oil. Cook, stirring frequently, until the rice is aromatic and beginning to brown. Add the broth or water all at once. Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Let the rice stand 10 minutes. 3. While the rice cooks, heat the remaining 2 teaspoons oil in a large saucepan and cook the onion until it starts to brown, about 3 minutes. Add the garlic, chile, cumin, and oregano. Cook, stirring, 2 minutes. Add 2 cups of the reserved cooked beans and 1/2 cup of their broth to the onion mixture. Add the cooked rice and stir gently to mix with the beans. Add salt. Cook about 5 minutes to heat through. If the mixture is not moist, add 1/2 cup additional bean broth. (Cover and refrigerate extra beans for another use.) From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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