According to Wikipedia: Moros y Cristianos means Moors and Christians. Moors refer to the black beans and the Christians to the white rice. This dish is a reference to the African Muslim governance of the Iberian Peninsula and the subsequent Reconquista in which the Spanish Christians led by the wealthy families in the north of Spain forced the Moors from the south of Spain into Africa.
In this dish they use a sofrito which is a combination of onions, garlic and bell peppers, preferably green and roasted red peppers. The sofrito is added to the white rice and black beans along with others seasonings like cilantro and oregano to give the dish additional flavor. Serves 8
Ingredients:
1 roasted red pepper, chopped
1 green bell pepper, chopped
1 tablespoon olive oil
2 medium yellow onions, chopped
4 cloves of garlic, minced
2 teaspoons dried oregano leaves
2 teaspoons cumin seeds, crushed
1 tomato, peeled, seeded and chopped
1 can black beans, rinsed and drained
1/2 cup vegetable stock 2 cups long grain rice
2 tablespoons freshly squeezed lemon or lime juice
1/4 cup fresh cilantro leaves, chopped
4 green onions, white part only, chopped
Directions:
In a skillet heat the oil on med/high heat add the onions and cook until they soften, about 3 minutes. Add in the garlic, oregano, crushed cumin seeds, cook 1 minute. Add in the tomatoes, beans and stock; bring to boil then transfer to the crockpot and cook on low for 8-10 hours or high 4-5 hours.
When bean mixture is done cook the rice. In a saucepan add the 2 cups of rice with 4 cups of water. Cover with a tight fitting lid, bring to boil then reduce heat to low and let cook for 20 minutes. DO NOT LIFT LID!
While rice is cooking add the peppers to the crockpot, cover and cook on high 20-30 minutes, or until green peppers are tender.
When rice is done add to the crockpot along with the lemon or lime juice, cilantro and green onions, mix well. Serve hot as a side dish, cold as a salad or with a fried egg on top Cuban style. Yum Yum!
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