Moros y Cristianos

Ingredients

• Olive oil -- 1/4 cup
• Onion, finely chopped -- 1
• Bell pepper, finely chopped -- 1
• Garlic, minced -- 3 to 4 cloves
• Tomato sauce -- 1/2 cup
• Black beans, cooked -- 2 cups
• Thyme --1 teaspoon
• Oregano -- 2 teaspoons
• Bay leaf -- 1
• Rice -- 1 cup
• Water or stock -- 1 3/4 cups
• Red wine vinegar -- 1 tablespoon
• Salt and pepper -- to taste

Method

1. Heat the oil in a large saucepan over medium flame. Add the onion and bell pepper and sauté until the onion is translucent. Add the garlic and sauté for another 1 to 2 minutes.
2. Add tomato sauce, beans and herbs and simmer for 5-10 minutes to meld flavors.
3. Stir in the rice, stock or water and vinegar and season well with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15 to 18 minutes.
4. Remove from heat and let set covered for another 5-10 minutes. Then stir lightly with a fork and serve.

Variations

• Congrí: Use red kidney beans in place of the black beans.
• Haitian Diri ak Pwa: Use butter instead of olive oil and red kidney beans in place of black beans. A little hot chile pepper (Scotch bonnet) is also usually added. Eliminate the vinegar.
• Dominican Arroz con Habichuelas: Use small red beans in place of the black beans.
• Substitute pimentos for the chopped bell pepper if you like. Add at the same time as the tomato sauce.
• Add 1 teaspoon ground cumin to the onions as you sauté if you like.