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

Submitted by Member 610488

"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."

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 6

ingredients

• 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

directions

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. Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
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. Stir in the black beans and heat through.