Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious.
This dish gets its name from the wars between the dark-skinned Moors (moros) and the lightskinned Spaniards (cristianos) that occurred during the eighth century in Spain. It's a very popular Cuban dish, and it's perfect for outdoor entertaining, as it can be made well in advance and be served at room temperature.
Recipe information
Yield
Serves 8 to 10
Ingredients
4
3
1
2
1
1
1
1
1
1
2
1
1
Need to make a substitution?
Preparation
Mash the garlic and render the bacon fat
Step 1
Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
Step 2
Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
Sauté the vegetables and rice
Step 3
Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
Add the beans, simmer, and serve
Step 4
Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.