Cuban black beans and rice I can't remember where I got this recipe. The Cuban surgeon at the hospital where I worked said it was "almost as good" as his mother's! Add onion mixture and all remaining ingredients, except the red wine vinegar, to the beans and bring to a boil.

Ingredients of Cuban black beans and rice

  1. It's 33/4 cups of vegetable broth.
  2. Prepare 11/2 cups of uncooked brown rice.
  3. You need 1 of onion,chopped.
  4. You need 1 of jalapeño pepper,seeded an chopped.
  5. Prepare 3 cloves of garlic,minced.
  6. You need 2 teaspoons of ground cumin.
  7. You need 1 teaspoon of salt.
  8. Prepare 2 cans of (about 15 ounces each) black beans, rinsed and drained.
  9. It's 1 tablespoon of lime juice.
  10. You need of Sour cream and chopped green onions (optional).

Cuban black beans and rice instructions

  1. Combine broth,rice-onion,jalapeño pepper,garlic,cumin and salt in crock-pot slow cooker;stir to blend. Cover;cook on low 71/2 hours or until rice is tender.
  2. Stir beans and lime juice into crock-pot slow cooker. Cover;cook on low 15 to 20 minutes or until heated through. Garnish with sour cream and green onion..

These Cuban black beans and rice, called Moros Y Cristianos, also feature bacon to make them even more delicious! A perfect side dish to anything! Black beans for Cubans are like rice for Asians or potatoes. WILL make this again!" Several said that it tasted like authentic Cuban black beans and rice and it was among the best they had eaten! I surrounded the dish with several garnish options including fresh cilantro.

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