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.
My Private Note
Units: US | Metric
- 1/2 cup carrot, finely chopped
- 1 medium yellow onion, chopped
- 1 (4 1/2 ounce) can green chilies, chopped
- 1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped
- 2 large garlic cloves, chopped
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 cup long grain white rice
- 2 1/4 cups vegetable broth
- 1/4 teaspoon salt
- 1 (15 ounce) can black beans, rinsed and drained
- 1In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
- 2Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
- 3Stir 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.
- 4Stir 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: