Description
This Moros y Cristianos (Black Beans and Rice) is made with rice, onion, bell pepper, garlic, adobo, black beans, and orange juice.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- ½ red bell pepper, chopped
- 3 cloves garlic, minced
- 2 tablespoons adobo
- 1 teaspoon oregano
- 1 (15 oz) can black beans, with the juices
- ½ cup orange juice
- 1 bay leaf
- 1 cup long grain rice
- Juice of ½ lime
Instructions
- Open the can of beans and pour the liquid into a big cup. Add the orange juice into the same cup and whatever amount of water to measure a total of 2 cups of liquid.
- Bring a large saucepan on medium high heat and heat up the oil. When the oil shimmers, add the onion and peppers and cook until they’re soft, about 5-10 minutes.
- Add garlic and cook until fragrant, about 1 minute. Sprinkle the adobo and oregano, tossing until it stick to the veggies, and then pour in the 2 cups of cooking liquid, juice of a quarter lime, and the bay leaf into the saucepan. Sprinkle salt, as desired.
- Bring the liquid to a boil. Reduce heat to medium low and stir in the rice, beans, and cover. Cook still covered for about 15-25 minutes. You should reference your rice packet for cooking time.
- When the rice is done, fluff, and stir in the rest of the lime juice.
Notes
- You can use canned beans or soak dry black beans overnight and they will cook in with the rice.
- Prep Time: 5-10 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2g
- Sodium: 430 mg
- Fat: 1.5 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 11 g
- Cholesterol: 0 mg