Moros y Cristianos

Method

1. 1

   Soften the vegetables

   Set a heavy lidded saucepan over medium heat for 2 minutes. Add the olive oil, onion and green pepper, and cook for 6 to 8 minutes, stirring, until softened but not browned.

2. 2

   Cook the aromatics

   Keep the pan over medium-low heat. Add the garlic, cumin, oregano and bay leaf, and stir for 1 minute, until fragrant.

3. 3

   Coat the rice

   Add the rinsed rice and stir over medium heat for 2 minutes, until the grains look glossy and are coated with the aromatics.

4. 4

   Add beans and liquid

   Stir in the black beans, water and salt, scraping the bottom of the pan. Bring to a boil over high heat, about 4 to 6 minutes, until the surface bubbles steadily.

5. 5

   Simmer covered

   Stir once, cover tightly and turn the heat to low. Simmer for 18 minutes without lifting the lid, until the liquid has been absorbed and the rice is tender.

6. 6

   Rest and finish

   Turn off the heat and leave the pan covered for 10 minutes, until the rice has settled and finished steaming. Remove the bay leaf, fold in the red wine vinegar with a fork, and serve hot.

Tips

• Rinse the rice until the water runs mostly clear, then drain it well.
• Keep the garlic moving in the pan so it does not brown.
• Once the rice is simmering, resist lifting the lid; the trapped steam is needed for even cooking.
• Fluff gently with a fork when folding in the vinegar.

Swaps

• Use a red pepper instead of the green pepper.
• Use vegetable stock instead of water, reducing the salt to taste.
• Use sherry vinegar instead of red wine vinegar.

Storing

Refrigerate leftovers in a covered container for up to 3 days, then reheat until piping hot with a splash of water.