Black Beans and Rice (Moros y Cristianos)

This dish is a classic Caribbean staple.  Seasoned with onions, garlic, chile pepper, this is a filling meal.  I do highly suggest adding the tomatoes; it really accents the dish.  Serve with crusty bread and a cold beer, as this can be a very spicy meal if desired.  

The Spanish name for this dish, 'Moros y Cristianos,' literally translates to 'Moors and Christians.' The black skins of the beans were meant to represent the dark skins of the Moors, who ruled Spain for hundreds of years.

Black Beans and Rice (Moros y Cristianos)

2 tbsp. olive oil

1 cup chopped onions

2 cloves garlic, finely chopped

1 habañero or other chili pepper, seeded & chopped or 1/4 tsp. red pepper flakes, or more to taste

1 cup diced tomatoes (optional)

2 1/2 cups cold water

1 cup long grain rice

1 tsp. salt

2 cups cooked black beans (2/3 cup if dried), rinsed and drained, if canned

Heat the oil in a large saucepan over medium heat.  Add the onions, garlic and pepper (or pepper flakes).  Cook, stirring, until tender, 5 to 8 minutes.  Stir in the tomatoes (if using), water, rice and salt.  Bring to a boil.  Stir in the beans.

Cover and cook over medium low heat until the water is absorbed and the rice is tender, about 20 minutes.  Remove from the heat and let stand, covered, for 10 minutes before serving.

NOTE:  Depending on what type of rice you use, it might take longer than 20 minutes for the rice to become tender.  If it looks like there's not enough of liquid and your rice isn't tender, add anywhere between 1/2 to 1 full cup of additional water.  Add another 10 minutes of cooking time and taste test for doneness.  Brown rice may take up to 40 minutes to cook fully.