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    You are in: Home / Recipes / Xochipilli's Moros Y Cristianos (Black Beans and Rice) Recipe
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    Xochipilli's Moros Y Cristianos (Black Beans and Rice)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Member #610488's Note:

    This recipe is from a local Mexican restaurant. The recipe is originally from Spain and during the Spanish period in Mexico, imported and made with local ingredients. The black beans represent the dark-skinned Moors and the white rice represents the lighter-skinned Christians.

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    Units: US | Metric


    1. 1
      In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
    2. 2
      Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
    3. 3
      Stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
    4. 4
      Stir in the black beans and heat through.

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    Nutritional Facts for Xochipilli's Moros Y Cristianos (Black Beans and Rice)

    Serving Size: 1 (154 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 230.1
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 110.9 mg
    Total Carbohydrate 43.5 g
    Dietary Fiber 6.4 g
    Sugars 3.0 g
    Protein 7.9 g

    The following items or measurements are not included:

    vegetable broth

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