Spanish Cristianos Y Moros Beans and Rice Sidedish
Transport your taste buds to the vibrant kitchens of Spain with this hearty and flavorful Spanish Cristianos Y Moros Beans and Rice side dish! This quick and easy recipe combines tender black beans and fluffy long-grain white rice, all infused with the aromatic blend of cumin, smoked paprika, and oregano. Sautéed onions, bell peppers, and garlic form the savory base, while a touch of vegetable broth brings everything together into a comforting, nutrient-packed dish. Perfect as a stand-alone vegetarian option or a versatile accompaniment to your favorite proteins, this side dish is ready in just 40 minutes and beautifully garnished with fresh cilantro and a squeeze of lime for a tangy finish. Whether you're hosting a dinner party or meal-prepping for the week, this Spanish-inspired classic is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 15 ounces black beans, canned, drained and rinsed
- 2 cups long-grain white rice, cooked
- 1 cup vegetable broth or water
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 lime wedges (optional for serving)
Instructions
Heat the olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and green bell pepper to the pan. Sauté for 5-7 minutes until softened.
Stir in the minced garlic, cumin, smoked paprika, and dried oregano. Cook for an additional 1-2 minutes until fragrant.
Add the drained and rinsed black beans to the pan, stirring to combine with the aromatics.
Pour in the vegetable broth or water, and add the bay leaf. Stir in the salt and ground black pepper.
Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Remove the bay leaf from the pan and discard it.
Gently fold the cooked white rice into the black bean mixture, ensuring the rice is evenly coated in the flavorful sauce.
Cook for an additional 3-5 minutes, stirring occasionally, until the rice is heated through.
Taste and adjust seasoning with additional salt or pepper if necessary.
Transfer the Cristianos Y Moros to a serving dish and garnish with fresh cilantro if desired.
Serve with lime wedges on the side for a zesty garnish if you like.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4102 mg | 178% | |
| Total Carbohydrate | 205.4 g | 75% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 10.5 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
