Moros y cristianos | Macon Telegraph

Moros y cristianos

1 tablespoon olive oil

1 medium Spanish onion, chopped

1 small green bell pepper, cored, seeded and chopped

3 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon crushed dried red pepper flakes

1 tablespoon tomato paste

2 bay leaves

2 cups white basmati rice

3 cups water or vegetable broth

1 (15-ounce) can back beans with liquid

Juice of 1 lime

Salt, to taste

Makes 4 to 6 entree servings.

Heat oil in a 6-quart saucepan with tight-fitting lid. Add onions, peppers, garlic, cumin, oregano and crushed pepper flakes. Saute 2 minutes until slightly softened. Add tomato paste, bay leaves and rice and stir to coat rice evenly.

Add water or broth and black beans with canning liquid. Bring to a boil, reduce heat and simmer, covered, 25 to 30 minutes until rice is tender. Add lime juice and salt.

Nutritional information per entree serving: 209 calories, 14 percent calories from fat, 3 grams total fat, .34 gram saturated fat, no cholesterol, 38 grams carbohydrates, 5 grams total fiber, 2 grams total sugars, 33 grams net carbs, 7 grams protein, 223 milligrams sodium.

Write to Steve Petusevsky at Vegetarian Today, Sun-Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail to dhartz@sun-sentinel.com.