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This Cuban recipe has a curious name that harks back to the era in Spain when black Muslims and white Christians, along with Jews, lived side-by-side on the Iberian Peninsula. But by the time Christopher Columbus discovered Cuba the great genocide known as the Inquisition was well underway. Black beans are native to the Americas and Spain introduced rice to Cuba by way of Asia. The marriage of these two ingredients makes one of the most staple dishes of Cuban cooking. My 5th grade students would make this recipe year after year, and every time the kids and adults would love it.
Units: US | Metric
Serving Size: 1 (286 g)
Servings Per Recipe: 10