This is the quintessential Cuban side dish, though it is often eaten as a main meal. It is a specific way of preparing black beans and rice together in one pot.
- Description: A savory, fluffy rice dish where the rice is cooked directly in the black bean liquid, giving it a deep grey or black color and a rich, earthy flavor.
- Total Time: 45–60 minutes (using pre-soaked or canned beans).
- History: The name is a historical reference to the Iberian Peninsula’s history; the “Moors” (dark-skinned) are represented by the black beans, and the “Christians” (light-skinned) are represented by the white rice, symbolizing the blending of cultures.
Ingredients & Instructions
- Fry the Aromatics: Sauté diced bacon or salt pork in a pot until the fat renders. Add 1/2 cup of sofrito (onions, peppers, garlic).
- Season: Stir in 1 teaspoon of cumin, 1 teaspoon of dried oregano, and a bay leaf.
- The Liquid: Add 2 cups of long-grain white rice and 1 can of black beans (including the liquid). Add enough chicken or vegetable stock so the liquid level is about 1 inch above the rice.
- Boil and Simmer: Bring to a boil, then turn the heat to the lowest setting and cover tightly.
- Fluff: Cook for 20 minutes without lifting the lid. Remove from heat, let sit for 5 minutes, and fluff with a fork. It is traditionally served with a drizzle of extra virgin olive oil on top.