Black Beans and Rice

Originating in the Caribbean, the combination of black beans and rice is one that goes back many centuries. When the brilliant white rice is served separate to the dark black beans, the dish is known as Moros y Cristianos, an allusion to the wars between the Moors and Christians. When the rice and beans are combined, the dish is known as congri. At its base, a wonderfully smoky pork flavor along with onions and garlic and a hint of vinegar and bay leaf make this an authentic taste of the Caribbean.

Cooking Directions - On the Stove Bring 2-2/3 cups of water, 2 tablespoons margarine to a boil in a medium saucepan. For a more authentic flavor, substitute olive oil for margarine. Stir in rice mix, cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand about 5 minutes. Stir before serving.

Cooking Directions - In the Microwave In a 1-1/2 quart microwave safe dish, combine 2-2/3 cups hot water, 2 tablespoons margarine, and rice mix. Cover and microwave on HIGH for 20 minutes. Stir. Let stand covered for 5 minutes.

Cooking Directions and Other Serving Suggestions For an additional serving suggestion, try our recipe for Pueblo Black Bean Soup under the recipe section.