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. Sauté garlic, bell pepper, onion, and jalapeño in olive oil on medium heat until soft (about 4 to 6 minutes).
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.