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Cuban Cooking

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Moors and Christians • Moros y Cristianos

Servings: 12


  • 3 cups long grain white rice
  • 4 cups water
  • 2 cups cooked black beans or canned black beans (seasoned style)
  • 3 strips bacon, cut in 1 inch pieces
  •  ½ onion, chopped
  • ½ sweet pepper, chopped
  • 5 garlic cloves, minced
  • ½ teaspoon oregano
  • 1 bay leaf
  • Salt and pepper to taste
  • Directions:

    Fry the bacon in a heavy bottomed Dutch oven. When the bacon is crisp, remove with a slotted spoon and, in the bacon fat, sauté the onion, sweet pepper and garlic at low heat until wilted. Add the black beans and the oregano and correct the seasoning, adding salt and pepper as necessary. Add the water and stir. Bring to a boil and add the rice and stir. Place the bay leaf on top of the rice. Cover with a piece of wax paper, then a paper towel, then cover the pot. Take care that the papers reach just to the edge of the pot to prevent their catching fire. Cook at low heat for 20 minutes. Check to see if the water has been absorbed and that the rice is becoming tender. Stir with a fork and cover again. Cook for 10 minutes more or whatever time you consider necessary. Fluff with a fork and mix in the bacon pieces before serving.

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    Last time this page was edited August 25, 2015
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