By Cookgirl on May 26, 2005
Photo by Mami J
Photo by Mami J
"Another variation on the medieval Spanish classic of the black bean and white rice hot dish traditionally known as cristianos y moros. As much a delicious side dish as is the interesting historical significance of the recipe's name. This is from the Beans and Grains cookbook by James McNair. My rule of thumb is to serve warm as a side dish or at room temperature as a salad."
Serving Size: 1 (123 g)
Servings Per Recipe: 6
"This is a delicious and easy way to make rice and beans. I added the finely chopped onions to the dressing and let them 'marinate' for a while before adding them to the rice and beans. As suggested, I didn't use the whole amount of olive oil. I will definately make this again! Made for zwt5"
"I scaled this down for 3 servings and my 4 yo son and I really enjoyed it. I used a bit less garlic and lime juice, because it was handy. Thank you for posting! Made for ZWT 5."
"I never knew rice and beans could be sooooo delicious! I made this just as written (cutting the oil back to 1/2 cup), and wouldn't change a thing! The flavors are amazing. I enjoyed this warm and at room temperature. I mixed some of the chopped cilantro right into the dressing as well as saving some for garnish. Thanx for posting this. I'll be making this a lot."
"Very delicious, I did not have red pepper or cilantro but it was still a hit with my husband and kids. I did not use rice I just cooked a pound of black beans and tossed it. I didn't even let it sit. However, it was still delicious. Thanks"