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

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: 45 mins
• Serves: 6

Ingredients

• 1⁄2 cup carrot, finely chopped
• 1  medium yellow onion, chopped
• 1 (4 1/2ounce) 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.