ezRecipe-Zee: Cooking Recipe: How to make Moors And Christians Rice

Moors And Christians Rice - White Rice And Black Beans -

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Date Added:	May 7, 2008
Calories:
Serves:	8
Prep. Time:	0:00
Category:	Beans, Rice / Grains, Copy Cat / Restaurant

Ingredients:

                    === THE BEANS ===
1/2   pound         black beans
12    cups          water
1     medium        Spanish onion
1     medium        green pepper
6                   cachucha peppers (available in Hispanic markets)
                    === THE RICE AND BEANS ===
3     tablespoons   extra-virgin olive oil
1/4   pound         slab bacon
3                   garlic cloves
1     medium        Spanish onion
1     medium        green bell pepper
1     teaspoon      cumin powder
1     teaspoon      oregano
1                   bay leaf
2     cups          long grain rice, Uncle Ben�s works best
4     cups          reserved liquid
1     tablespoon    vinegar
1     tablespoon    dry sherry
2     teaspoons     salt

Directions: one line for each direction. When saved the lines will be numbered.

Cooking The Beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook.
Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans.
Wash the rice in cold water until the water runs clear, drain, and set aside.
Cooking The Rice And Beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease.
Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates -- you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.
This recipe yields 8 servings.

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* COOKING LIVE with Sara Moulton - (Show # CL-9616) - from the TV FOOD NETWORK