Moro Rice
By: Anonymous
Published: Friday, February 12, 2010 - 9:39pm

Ingredients




2 cups Dried black beans
8 Garlic cloves, chopped
2 Carrots cut in half
3 Bay leaves
2 teaspoons Dried thyme
2 teaspoons Salt
1 teaspoon Ground black pepper
9 cups Or more water
2 cups Long grain white rice
cup Dry sherry
3 tablespoons Cider vinegar

Preparation

1 Combine first 7 ingredients in large pot. Add water and bring to a boil. 2 Reduce heat and simmer until beans are almost tender, about 45 minutes. 3 Discard carrot pieces. Add rice to beans and bring to a boil. Reduce heat, cover and simmer until rice is tender, adding more water if dry, about 20 minutes. Stir in sherry and vinegar. Season to taste with salt and pepper. 4 NOTE: Moro Rice is a traditional Cuban dish. It is usually called Moros y Christianos. Excellent with pork roast and platanos maduros (fried ripened plantains)