Preparation Time
90
Note
Moros y cristianos is a typical rice dish from Cuba. The name of this dish is often a topic of debate, as it is commonly referred to as Congrí, which specialists in Cuban gastronomy argue is incorrect, since that term refers to the recipe made with red beans. On the other hand, the name “moros y cristianos” evokes a historical and cultural theme. Moros is how the Spanish referred to the inhabitants of Arab lands. The Arabs dominated the territory now known as Spain for over seven centuries. During this time, they introduced cultural elements and foods, including rice, a grain that transformed Spanish cuisine and became one of the dishes that define it worldwide. Despite centuries of dominance, the native population of the peninsula, mostly of Christian faith, lived in continuous conflict with the Arabs. After many battles, the Christians succeeded in expelling the Moors and reclaiming their territory. Hence, the dish “Moros y Cristianos,” also known as “arroz moro,” is a gem of Cuban cuisine, its name alluding to the period of Arab rule in Spain.
Ingredients
- 2 tazas de white rice de grano largo
- 1 taza de black beans
- 2 cups of black bean broth
- 1 large white onion
- 4 large garlic cloves
- 1 green pepper
- 1 pinch of ground oregano
- 1 large bay leaf
- 1/4 cup of vegetable oil, preferably sunflower oil
- 1 teaspoon of salt
Instructions
Wash the black beans, which have been previously sorted, and place them in a pressure cooker with plenty of water. Set the heat to high until the pot reaches pressure, then reduce the heat to medium and cook for 30 to 40 minutes. The beans should be tender but not split open. Remove the broth and set it aside. Rinse the soft beans.
Place the finely chopped onion and garlic, the very thinly sliced peppers, oregano, and oil in a pot. Sauté everything lightly until the onion turns golden. Add the rice and mix it with the sautéed mixture. Then incorporate the beans, bay leaf, and bean broth. Adjust the salt to your taste and cover the pot.
Cook over medium heat until the pot reaches pressure. Lower the heat intensity and let it cook for 10 minutes. Uncover the pot and check that the rice is dry. Stir it to fluff it up and prevent it from sticking to the bottom of the pot. Let it rest lightly covered.
This basic recipe for arroz moro can be prepared in a regular pot, but the cooking times will double. Additionally, it can be enriched by adding fried pork, empellitas, or chicharrones. These ingredients give a very special flavor to the rice and incorporate different textures into the dish. However, it is ultimately up to the cook's discretion.
Enjoy this recipe. Bon appétit!
Servings
6