Black Beans and Rice

Moros y Cristianos (Moors and Christians) is a popular Cuban dish. The name presumably refers to the wars between the Moors (who were black) and the Spaniards (who were white). It's a holdover from when Spain occupied Cuba. You can use either dried or canned black beans. Full of protein and flavor, this can be a main dish or side dish.

Makes 4-6 servings

1 cup uncooked white rice

Chicken stock

2 tablespoons olive oil

1 medium onion, diced (about 1 ¼ cups)

1 green or red pepper, seeded and diced

4 cloves garlic, minced

2 (16-ounce) cans black beans, rinsed and drained (or 2 1-pound bags black beans dried and cooked according to package instructions)

2 tablespoons tomato paste

1 teaspoon chili powder (or more, to taste)

2 tablespoons apple-cider vinegar

1½ teaspoons dried oregano

1 bay leaf

Salt and pepper, to taste

Lime wedges

Cook rice according to package instructions. Substitute chicken stock for water.

While rice is cooking, heat oil in a large skillet over medium-high heat. Saute onions and bell peppers until just beginning to soften, 4-5 minutes. Add garlic and sauté for another minute. Add beans, tomato paste, chili powder, vinegar, oregano and bay leaf. Simmer about 15 minutes.

Remove bay leaf. Salt and pepper to taste.

Serve beans over rice with lime wedges.