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Xochipilli's Moros Y Cristianos (Black Beans and Rice)

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“This recipe is from a local Mexican restaurant. The recipe is originally from Spain and during the Spanish period in Mexico, imported and made with local ingredients. The black beans represent the dark-skinned Moors and the white rice represents the lighter-skinned Christians.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
  2. Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
  3. Stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
  4. Stir in the black beans and heat through.

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