Moro rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried black beans |
| 8 | Garlic cloves, chopped | |
| 2 | Carrots cut in half | |
| 3 | Bay leaves | |
| 2 | teaspoons | Dried thyme |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Ground black pepper |
| 9 | cups | Or more water |
| 2 | cups | Long grain white rice |
| ¼ | cup | Dry sherry |
| 3 | tablespoons | Cider vinegar |
Directions
Combine first 7 ingredients in large pot. Add water and bring to a boil.
Reduce heat and simmer until beans are almost tender, about 45 minutes.
Discard carrot pieces. Add rice to beans and bring to a boil. Reduce heat, cover and simmer until rice is tender, adding more water if dry, about 20 minutes. Stir in sherry and vinegar. Season to taste with salt and pepper.
NOTE: Moro Rice is a traditional Cuban dish. It is usually called Moros y Christianos. Excellent with pork roast and platanos maduros (fried ripened plantains)
Posted to recipelu-digest Volume 01 Number 668 by Kelly Burleson <kelly@...> on Feb 01, 1998