Tuesday, November 17, 2015

Slow Cooker Moors and Christians Rice

Black beans and rice slow cooker

What is Moors and Christians Rice? Well, according to Wikipedia Moors and Christians Rice is a Cuban rice and beans dish, its name connected possibly to the Islamic Conquest of Spain. (You know, because if it is on Wikipedia, it must be true.

Whether or not that is the case, I can't actually tell you. Plus, I've never been to Cuba, so, you know, whatever. What is important is that Moors and Christians Rice is good eating! It is hearty, filling, and surprisingly vegetarian. That is to say that you will be surprised that your carnivorous family will not complain that there is no meat for dinner. The beans provide some protein power, and the flavors of roasted red peppers, cilantro, lime, and tomato are intense enough to satisfy without turning off the kids.

Roasted red pepper is a key ingredient in this recipe. How do you roast a red bell pepper? Well I asked Ina Garten, (when I say asked I mean I checked with the Food Network because I don't know everything about cooking yet.) She has a great and simple method for roasting a red pepper. Basically, you heat your oven to 500 degrees, place the pepper directly onto the rack, and roast for 30-40 minutes, turning the pepper a couple times, until the skin starts to blacken. Then you take the pepper from the oven, cover it with foil for about 15 minutes, and then the skin just peels off. It is really simple, and the pepper looks so pretty! This is a must do.

Moors and Christians Rice does take a little prep work before putting it in the crock pot. Every time I make it I tell myself I'm not going to do any pre-cooking, but then I do anyway because it just tastes better if I spend the extra 5 minutes cooking. Tell me if you have the same experience. I'd love to hear from you!

This is delicious, easy on the budget, and perfect for on a chilly day.

Slow Cooker Moors and Christians Rice

  • 1 roasted red pepper, chopped
  • 1 green pepper, chopped
  • 1 tsp vegetable oil
  • 2 onions, chopped
  • 2 tbs minced garlic
  • 2 tsp dried oregano
  • 2 tsp cumin
  • 1 tomato, chopped (you could peel and seed it)
  • 1 can black beans, drained and rinsed
  • 1/2 cup chicken broth (or vegtable stock if doing vegetarian)
  • 2 cups long grain rice, cooked
  • 2 tbs fresh lime juice
  • 1/4 cup fresh chopped cilantro
  • 4 green onions, chopped
  1. In a skillet, heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, oregano, and cumin. Cook for 1 minute. Stir in tomato, beans and chicken broth. Bring to a boil.
  2. Transfer ingredients in skillet to crockpot. 
  3. Cover and cook on LOW for 8 hours. or HIGH for 4.
  4. Roast the red pepper. See this tutorial, or the directions above for help.
  5. Add the red pepper and green pepper to crock pot. Cook until tender, about 20-30 minutes.
  6. Cook the rice while the peppers simmer in the crock pot. 
  7. Stir rice into crock pot. Add the fresh lime juice, cilantro, and green onions. Stir to combine. (This can also be served cold as a nice salad!)

Bake the bread. Share the slices.

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