Recipe courtesy of Juventino Avilas

Rice and Beans: Moros y Cristianos (Arroz con Habichuelas)

Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Prep: 10 min
  • Cook: 50 min
  • Yield: 8 servings
Share This Recipe

Ingredients

1 1/2 cups Goya dried black beans (or canned pre-cooked)

3 cups long-grain white rice

1/4 cup olive oil, for sauteing

2 1/2 cups white onion, diced

2 1/2 cups green peppers, very small dice

4 garlic cloves, crushed and chopped

1/2 cup sofrito

1/2 teaspoon tomato paste

1 teaspoon dried oregano

1 tablespoon ground cumin

1 bay leaf

4 1/2 cups chicken stock

Salt and pepper

Directions

  1. Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour. 
  2. Rinse the rice with cold water until the water runs clear. 
  3. Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently. 
  4. Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.