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Moros y Cristianos (Rice and Beans)

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, saut? 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 more Free recipe and All Free recipe

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