Preparation Time
90
Note
Moros y cristianos is a typical rice dish from Cuba. The name of this dish is often debated among the public, as it is commonly referred to as Congrí, which, according to specialists in Cuban cuisine, is a mistake, since that term corresponds to the recipe made with red beans. On the other hand, the name "moros y cristianos" evokes a historical and cultural theme. Moros is the term used by the Spanish to refer to the inhabitants of Arab towns. The Arabs dominated the territory now known as Spain for over seven centuries. During this period, they introduced cultural elements and foods, among which is rice, a grain that transformed Spanish cuisine and became one of the dishes that identifies it worldwide. Despite centuries of domination, the original inhabitants of the peninsula, mostly Christians, lived in continuous conflict with the Arabs. After many battles, the Christians succeeded in expelling the Moors and reconquering their territory. Thus, the dish “Moros y Cristianos,” also known as “arroz moro,” is a jewel of Cuban cuisine whose name alludes to the period of Arab dominance in Spain.
Ingredients
- 2 cups of long-grain white rice
- 1 cup of 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
Rinse the black beans, previously sorted, and place them in a pressure cooker with plenty of water. Put them on high heat until the pot reaches pressure, then lower the heat to medium and cook for 30 to 40 minutes. The beans should be tender but should not split. Remove the broth and set it aside. Rinse the soft beans.
In a pot, combine the finely chopped onion and garlic, the bell peppers cut into very thin strips, oregano, and oil. Sauté everything lightly until the onion turns a golden color. Add the rice and mix it with the sautéed ingredients. Then, incorporate the beans, bay leaf, and the bean broth. Adjust the salt to your taste and cover the pot.
Set 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 to prevent it from sticking to the bottom of the pot. Let it rest slightly covered.
This basic recipe for moro rice can be made in a regular pot, but the cooking times will double. Additionally, it can be enhanced by adding fried pork, empellitas, or chicharrones. These ingredients impart a very special flavor to the rice and add different textures to the dish. However, it is ultimately up to the cook's discretion.
Enjoy this recipe. Bon appétit!
Servings
6