Rice and beans is an ultimate comfort dish. In Cuba, this dish is referred to as Moros y Cristianos, which translates to Moors and Christians. The traditional preparation requires cooking with a ham hock and white rice. I decided to make a healthier, vegetarian version, that uses dried black beans and brown rice. The complex flavors come from the addition of a jalepeno, tomato paste and red wine vinegar. This version is low in fat and sodium, and bursting with healthy protein and fiber. It makes a great dinner and leaves plenty of leftovers for lunch!
Read more for the full recipe!
3/4 cup brown rice, dry
2/3 cup dry black beans, soaked (or 1 15oz can)
1 medium yellow onion, diced
2 cloves of garlic, minced
1 bell pepper, seeded and diced
1 jalepeno pepper, seeded and diced
1 tsp chili powder
2 tbsp tomato paste
1 tbsp red wine vinegar
4 cup low sodium vegetable stock
1 tbsp extra virgin olive oil
2 tbsp fresh cilantro, plus more for garnish
Step by Step Instructions:
1. Saute garlic, pepper, onion and jalepeno in olive oil on medium heat until soft, 4-6 minutes
2. Add tomato paste, vinegar, and chili powder and cook an additional 3 minutes
3. Add rice, beans and vegetable stock and cover
4. Bring mixture to a boil and then reduce heat to medium low
5. Keep covered and simmer for 30-40 minutes, or until rice and beans are cooked through and stock is absorbed.
6. Add cilantro and stir