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Back to the recipe:
Moros y Cristianos Rice
Cooking Time: 30 minutes
1 29oz can of black beans (do not drain)
3 cups long grain white rice
2 tbsp extra virgin olive oil
4 cloves garlic, finely minced
2 chipotle peppers, diced (I used La Morena® Chipotle Peppers in Adobo)
2 bay leaves
1 tsp distilled white vinegar
3 cups chicken stock
3 cups chicken stock
1 tsp salt
extra olive oil for drizzling
In a pot over medium-high heat, add olive oil, minced garlic and diced chipotle peppers. Cook for about 1 minute.
A great choice for peppers is La Morena® Chipotle Peppers in Adobo Sauce.
Add black beans and stir together.
Add bay leaves. Bay leaves are a constant in Cuban dishes. They add a very distinct flavor to our food!
If you thought it was a little weird to see vinegar in a rice dish, welcome to the world of black bean cooking. Vinegar and black beans just simply go together. The vinegar brings out the flavor in an incredible way so make sure you have some if you plan on making any type of black bean dish. Add 1 tsp of vinegar to your beans and stir.
Next ingredient is Knorr® Tomato with Chicken Bouillon. I use chicken bouillon often and I like this kind the most. I don't need to add any extra tomato paste to my rice when I use this. We Cubans LIVE FOR FLAVOR® and Knorr® products always provide that extra kick!! Add 1 tsp of Knorr® Tomato and Chicken Bouillon to your beans and stir. Now, cook the beans for about 3 more minutes. Honestly, without the Knorr® Tomato with Chicken Granulated Bouillon and the La Morena® Chipotle Peppers in Adobo this dish woouldn't stand out from other black bean and rice dishes. These flavors together bring a special touch to this dish!
Add your rice. I used three cups of rice which is enough rice for about 6-8 people. Stir your rice into your beans. Add your chicken stock and salt. Stir again and cover your rice. Cook the rice over medium heat for about 8 minutes and lower your heat to low.
After about 20 minutes, remove your lid and fluff your rice with a fork. Then grab 2 wet paper towels and place them over the rice. Cover your pot and cook the rice for another 5-7 minutes. I learned this little secret from my grandmother and it works every time. This little trick of the trade really helps the rice finish cooking!
Remove rice from heat, drizzle with olive oil and then fluff again with your fork. Now you are ready to serve!!
You can't get any easier than this one-dish recipe! I promise you will love this rice as much as we do!! Moros y cristianos is a great side dish for the holidays and can be made a couple hours in advance and reheated in the oven prior to serving!!
Have you ever been to a Cuban Thanksgiving celebration or any other celebration for that matter? I'm sure you've had moros and now with the recipe I shared, you can make it at home!! Everything needed to make this dish is available at Walmart in the Hispanic aisle!! La Morena® peppers and Knorr® Bouillon are trusted, high quality, ingredients you can depend on to create delicious meals that bring your friends and family together during this special holiday season.