Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)

Recipe courtesy Juventino Avila
TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: --
Cook: 50 min
YIELD: 8 servings
LEVEL: Intermediate

ingredients

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Directions

Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.

Rinse the rice with cold water until the water runs clear.

Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.

Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.
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