Print This Recipe Written by Chacha on Mar 25th, 2014 in Bacon, Black beans, Dominican, Latin, Rice, Side Dishes | No Comments

While beans are native to the Americas, rice is not. Rice was introduced to the Caribbean and South America by Spanish colonizers. In many areas, rice and beans are often served side by side rather than mixed. Either way, they are considered a meal, frequently with a topping of meat. Meat or other ingredients are sometimes placed atop rice and beans or (less often) mixed into it. A typical meal would consist of rice and beans, cooked together or apart. When cooked together the recipe is called either “Moros” or “Moros y Cristianos.” If cooked separately it is called “Arroz con Frijoles or Arroz con Habichuelas.”

This is a modern quick version from the Dominican Republic. With some variation, it is a dish found throughout Puerto Rico, Cuba, Brazil and Southern USA. Dominicans do the same with red kidney beans, pinto beans or Pigeon peas.

Servings: 4

Ingredients

  • 1 28-ounce can Goya black beans, drained, reserve liquid (see note below)
  • 2 cup raw log-grain white rice (preferably not converted)
  • 2 tablespoons extra-virgin olive oil
  • 3 strips of bacon, cut into ½ inch pieces
  • 1 sweet banana pepper or 1/2 bell green pepper, cored, seeded and finely chopped
  • 1 small onion, finely chopped
  • 5 cloves garlic, smashed, peeled and finely chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon freshly ground cumin
  • ½ teaspoon Mexican or Greek dried oregano, crumbled
  • I chicken bouillon cube, crumbled
  • 2 tablespoons good-quality apple cider vinegar
  • Few dashes hot sauce (preferably Tabasco)
  • 1 tablespoon capers, optional
  • ¼ cup pimento stuffed olives, optional
  • 1/3 cup coarsely chopped fresh cilantro
  • Salt
  • Freshly ground black pepper

Directions

Pour the reserved liquid from the beans into a 1-qt measuring cup. Add enough water to bring the liquid volume up to 4 cups. Set aside.

Put the rice in a bowl and cover with hot water by 2 inches. Stir and leave to soak for 5 minutes. Carefully pour off water, leaving rice in bowl. Cover rice with cold water. Using hands gently swish grains to release excess starch. Drain rice in fine-mesh strainer. Set aside.

In a medium saucepan with a tight-fitting lid, heat the oil over medium-high heat. Add the bacon and cook until most of the fat has rendered, about 3 to 4 minutes. Add pepper and onion; cook, stirring often, until the vegetables are softened, about 5 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, cumin, oregano and bouillon. Cook 2 minute. Add beans, vinegar, hot sauce, capers, olives and cilantro. Season well with salt and pepper. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cook, stirring, 4 minutes.

Add the reserved liquid mixture. Taste and adjust seasonings, only if required. Stir well and bring to a boil. Cover the rice (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel or cover the saucepan tightly with a sheet of heavy-duty aluminum foil and then replace the lid.) Reduce heat to the lowest possible setting and cook for 20 minutes, shaking the pan from time to time so that it does not stick. Do not remove the cover while the rice is cooking.

Remove the rice from the heat. Remove the lid. Use a large fork to turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl. Serve with meat or fish, a side dish such as Tostones and salad.

Note: If you use canned beans other then Goya brand, drain and rinse the beans and throw away the liquid in which they came in the can and replace it with fresh water. The liquid from the can is loaded with sodium and does not taste good.

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