Cuban-Style Black Beans and Rice (Moros y Cristianos)

From America's Test Kitchen Season 12: A Latin Celebration

Why this recipe works:

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves in the pot with the rice as it precooked bumped up the… read more

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves in the pot with the rice as it precooked bumped up the flavor. Washing off the rice’s excess starch helped prevent the grains from sticking to one another, and using an oven-based cooking technique ensured that the rice cooked evenly from top to bottom.

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Serves 6 to 8 as an entree and 8 to 10 as a side dish

Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean—not fatty—salt pork. If you can’t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons.

Ingredients

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