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Per serving
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- 1
Crisp the bacon
Cut the bacon into quarter-inch pieces. In a Dutch oven or deep skillet over medium heat, fry the bacon until brown and crispy. Scoop it out onto a paper towel and leave the rendered fat in the pan — that fat is doing the heavy lifting here, so don't pour it out.
- 2
Soften the vegetables
Chop the green and red bell peppers and the onion. Add them to the hot bacon fat and cook for about 3 minutes, until they start to soften. Mince the garlic, add it in, and cook 1 minute more until fragrant.
- 3
Add rice, beans, and seasoning
Pour in the rice, the whole can of black beans with its liquid (don't drain it — it seasons the rice for free), 1 1/2 cups water, the sazon, cumin, and bay leaf. Stir to combine and bring up to a boil.
- 4
Cover and simmer
Once boiling, cover, drop the heat to low, and simmer for 30 minutes without lifting the lid.
- 5
Rest and finish
Take the pot off the heat and leave it covered for another 10 minutes to finish steaming. Remove the bay leaf, fluff with a fork, and stir the crispy bacon back in. Taste and add salt and pepper as needed before serving.
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Cuban Black Beans and Rice (Moros y Cristianos)
Created by: BudgetBites
Ingredients
- 1/2 lb thick-cut bacon
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 1 cup white onion
- 3 garlic
- 1 cup long-grain white rice
- 15 oz black beans
- 1 1/2 cup water
- 1 tsp sazon seasoning
- 1/2 tsp ground cumin
- 1 bay leaf
- salt and pepper
Instructions
- Crisp the baconCut the bacon into quarter-inch pieces. In a Dutch oven or deep skillet over medium heat, fry the bacon until brown and crispy. Scoop it out onto a paper towel and leave the rendered fat in the pan — that fat is doing the heavy lifting here, so don't pour it out.
- Soften the vegetablesChop the green and red bell peppers and the onion. Add them to the hot bacon fat and cook for about 3 minutes, until they start to soften. Mince the garlic, add it in, and cook 1 minute more until fragrant.
- Add rice, beans, and seasoningPour in the rice, the whole can of black beans with its liquid (don't drain it — it seasons the rice for free), 1 1/2 cups water, the sazon, cumin, and bay leaf. Stir to combine and bring up to a boil.
- Cover and simmerOnce boiling, cover, drop the heat to low, and simmer for 30 minutes without lifting the lid.
- Rest and finishTake the pot off the heat and leave it covered for another 10 minutes to finish steaming. Remove the bay leaf, fluff with a fork, and stir the crispy bacon back in. Taste and add salt and pepper as needed before serving.