Cuban Black Beans and Rice

In the Cuban culture, this is often called Moros y Cristianos or "Moors and Christians". The black beans represent the darker-skinned Moors, while the rice represents the lighter-skinned Christians. This dish alludes to the wars between the two cultures. I found this recipe years ago on the back of a Bush's Black Beans can. I love that it uses pantry ingredients with a few items from fresh produce. It's a quick, tasty, economical meal. 

Cuban Black Beans and Rice

Printable recipe

Yield: 4 servings

1 tbsp. olive oil

1 small onion, finely chopped

1 small green pepper, finely chopped

1 clove garlic, minced

1 cup tomatoes, diced

1 (15 oz.) can black beans - do NOT drain

½ tsp, dried thyme

3 tbsp. cider vinegar

½ tsp. hot pepper sauce

2 cups cooked rice

Lime wedges, optional

In a large skillet, heat olive oil over medium-high heat. Cook onion and green pepper until tender-crisp. Stir in tomatoes, undrained beans, thyme and garlic. Cook 3 minutes. Add vinegar and hot pepper sauce. Continue to cook 5 minutes. Serve with rice. Garnish with lime wedges, if desired.

I hope you enjoy!
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