is a Cuban dish served in homes and restaurants. It is a form of rice and peas; a dish found throughout Latin America and the Caribbean.
means 'Moors and Christians'. refers to the black beans, and to the white rice. The name of the dish is a reference to the Arab Muslim governance of the Iberian Peninsula from the early 8th century through the (15th century).
Onions, garlic, and red and green bell pepper are commonly used as a . To this, white rice and pre-boiled black beans are added, and the water that the beans were boiled in. Other seasonings such as cumin, tocino, Cuban oregano and bay leaf—less common ingredients include black pepper, aji dulce, sour orange juice, vinegar and tomato paste.
are different from simple in that the beans and rice are cooked in the same pot instead of separately. is another term for the dish, but is used more commonly to refer to the similar dish with red beans that is traditionally eaten on the eastern part of the island.
Gallery
See also
Caribbean cuisine Cuban cuisine Gallo pinto
List of legume dishes
Rice and beans
References