Ingredients (use vegan versions):
- 1 cup chopped onion
- 1 cup chopped green pepper
- 2 teaspoon chopped garlic
- 1.5 teaspoon ground cumin
- 1 teaspoon dried thyme leaves
- 0.5 teaspoon crushed hot red pepper (cayenne)
- 1 bay beaf
- 1 tablespoon olive oil
- 1 cup rice
- 1 15oz can black beans, rinsed and drained
- 2 cups water
- 1 tablespoon apple cider vinegar
- salt and pepper to taste
Directions:
In a 3 qt sauce pan, sauté onion, bell pepper,
garlic, cumin, thyme, crushed red pepper and bay
leaf in olive oil until onion is tender, about 5
minutes. Stir in remaining ingredients. Heat
until boiling. Reduce heat and simmer, covered,
until rice is tender, about 20 minutes. Let
stand 5 minutes before serving. Makes about 4
main-dish servings about 1.5 cups each, or 8 side
dish servings about 3/4 cups each.
OPTIONS:
The dish is very spicy and if you don’t like
spicy food, reduce by one half, the amounts of
cumin, thyme, crushed red pepper.
This dish is a reference to early Spanish history
when the invading Moors represented by black
beans, were driven out of Spain by the resident
Christians represented by white rice.
Serves: 4 or more
Preparation time: 20 Minutes
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