Moros Y Cristianos
serves 2-4
One of Cuba's national dishes, Moros Y Cristianos literally means "Moors and Christians" -- a mix of black beans (the Moors) and white rice (the Christians) that is a nod to the Moorish invasion of Spain and the mélange of Caribbean, African and Spanish cultures reflected in the dish.
2 teaspoons olive oil
1/2 medium onion, diced
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 clove garlic, minced
1 serrano chile, thinly sliced
3/4 cup long-grain white rice
2 cups canned (or cooked) black beans, rinsed and drained
2 cups low-sodium broth (vegetable or chicken) or 2 cups of the cooking liquid if you've cooked dried beans
1 tablespoon chopped fresh marjoram
prep: 25 minutes
total: 50 minutes
Dutch oven (or a wide, shallow sauté pan)
2. Preheat the oven to 350F and put the rack in the middle position. Heat the olive oil in a Dutch oven over medium heat. When it’s hot and shimmering, add the onions, salt, pepper, garlic and serrano. Cook, stirring often, until the onion is translucent and soft, 6-8 minutes.
3. Add the rice and beans to the Dutch oven and stir. Cook, stirring often, until the rice toasts a little, 3-5 minutes. Pour in the broth. Add the marjoram and stir to combine. Cover and cook the dish in the oven until the rice is tender and has absorbed most of the liquid, 20-30 minutes.
