Moros y Cristianos — Cuban Black Beans & Rice

Ingredients

• 1½ cups rice
• 1 can black beans WITH liquid
• 1 onion + 1 bell pepper + 4 cloves garlic, minced (sofrito)
• 1 tsp cumin + 1 tsp oregano + 1 bay leaf
• 2 tbsp olive oil
• 1¾ cups water or stock
• Splash of vinegar
• Lime, to serve

Method

1. Build the sofrito: soften the onion, pepper, and garlic in the oil with the cumin and oregano, 5 minutes.
2. Stir in the rice to coat, then add the beans with ALL their liquid, the water, bay, and 1 teaspoon salt — the bean liquid tints every grain the signature 'moro' shade.
3. Bring to a simmer, cover, and cook on LOW 20 minutes. No peeking; the steam is working.
4. Rest 5 minutes off heat, then fluff with the vinegar splash — the quiet Cuban brightener.
5. Serve with lime as a side to everything, or crown it with a fried egg and call it lunch, as Cuba daily does.