A vegetarian take on Moros y Cristianos
Ingredients
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 bell pepper, seeded and diced
1 medium yellow onion, diced
1 jalapeño pepper, seeded & diced
2 Tbsp tomato paste
1 Tbsp red wine vinegar
1 tsp chili powder
3/4 cup brown rice, dry
2/3 cup dry black beans, soaked (or one 15-oz can)
4 cups low sodium vegetable stock
2 Tbsp fresh cilantro, plus more for garnish
Directions
1. Saute garlic, bell pepper, onion, and jalapeño in olive oil on medium heat until soft
2. Add tomato paste, vinegar, and chili powder. Cook 3 minutes.
3. Add rice, beans, and vegetable stock. Cover.
4. Bring mixture to a boil. Reduce heat to medium low.
5. Keep covered. Simmer 30-40 minutes, or until rice and beans are cooked through and stock is absorbed.
6. Add cilantro and stir.