Mom and Brother B liked this when D&R made it for them last February, and when I made a simplified (more likely to be made) version in May. I didn’t post that one, I see. Here is the version I made this time, which substituted garlic salt for garlic powder, which in turn was a substitute for garlic. The red pepper flakes were a substitution for a fresh pepper. Had to shoot the photos with a flashlight on the plate. LOL! Here’s my recipe:
Black Beans and Rice (Moros y Cristianos)
Adapted from The Joy of Cooking, 1997 (This version uses garlic salt.)
Chop one medium onion.
( ~ 1 cup chopped onion is needed. A little more or less does not matter.)
Open one 15.5 oz can of black beans (Frijoles Negros), drain off the liquid and discard it. This does not have to be done carefully – just get rid of most of the liquid. I just peeled back the top a bit and poured out whatever liquid came out. (At Safeway, these beans are in the Hispanic Foods aisle. I think they are in the canned vegetables aisle – aisle 10? – at Giant. I used Goya brand, but others would work equally well.)
Open one 14 oz can of diced tomatoes.
Hunt’s “Petit Diced” are good for this recipe. The ones with rosemarywere fine, too. Do not drain; use everything. If you want to use your “whole peeled tomatoes” instead, use about ½ of the tomatoes from the can and cut them up a bit, and also use about ¼ cup of the tomato juice from the can.
Get out the jar of Crushed red pepper flakes (it is up with your other spices).
Get out the jar of garlic salt.
Get out the Uncle Ben’s Rice.
Get out the olive oil. Other oil would work ok.
Start this part about 45-50 minutes before dinner.
Place 2 Tbsp olive oil in a large saucepan. Heat the oil. Add the chopped onions, 1 tsp garlic salt, and ¼ tsp crushed red pepper flakes.
Cook, stirring, for 5-8 minutes or until the onions are softened. (You thought this smelled good!)
Add the tomatoes, including tomato juice, 1 cup of rice, ¼ tsp salt, and 2 ¼ cups of cold water. Stir.
Bring to a boil.
Add the drained black beans.
Reduce heat and simmer 20 minutes; if there is a lot of liquid, cover the pan for 10 minutes and uncover for the last 10 minutes. Otherwise, cover for the entire cooking time. Check the salt. I added ½ tsp salt at this point. This will depend on the saltiness of the canned things added, and will vary from brand to brand. Stir really well!
Turn off the heat, and let sit for 10 minutes, partially covered, till the rice absorbs the liquid. Enjoy!
I also steamed some broccoli and reheated it in butter, salting it a bit in the process.
I pulled up a Cahors – a Malbec – called Gouleyant, which we get here at the liquor store and also at home. B and I both really like this one. I got a couple more and will leave them for D&R, who will be here in February.