Moros y Cristianos (Moors and Christians)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons olive oil1 cup chopped onion1 cup chopped carrots1 tablespoon chopped garlic1 1/2 teaspoons cumin1 teaspoon dried thyme leaves1 bay leaf (remove before serving)1 4-oz can fire-roasted diced green chiles1 cup uncooked rice1 14.5 ounce can diced tomatoes, OR 1 16-oz jar salsa1 15 ounce can black beans, drained and rinsed2 cups water1 tablespoon apple cider vinegar1/2 to 1 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper
In a large skillet or Dutch oven, heat oil over medium-high heat. Saute onion, carrots and garlic until tender, about 5 minutes. Add cumin, thyme and bay leaf and continue cooking 1 minute more.
Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand, covered, for 5 minutes before serving.
Makes 4 main-dish servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN8241.
Stir in remaining ingredients and bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes. Let stand, covered, for 5 minutes before serving.
Makes 4 main-dish servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KAREN8241.
Nutritional Info Amount Per Serving
- Calories: 287.9
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 899.0 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 11.4 g
- Protein: 10.6 g
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