Cuisines around the world come together on my menu sheet enabling not only variety but also ease by bringing all good things in a meal. Take this Cuban dish
for example. Legumes and rice provide complete protein. Moros Y Cristianos
is a cuban version of the popular combo of rice and beans. It has an interesting origin. Wiki explains
"Moros y cristianos means “Moors and Christians”. "Moors" refers to the black beans, and "Christians" to the white rice. The name of the dish is a reference to the African Muslim governance (early 8th century) of the Iberian Peninsula and subsequent Reconquista (15th century) in which Spanish Christians led by wealthy families in the north of Spain forced the Moors from the south of Spain into Africa.
Like any dish with the basic integrity in place (sofrito, black beans and rice), variations abound. Most version include cooking the rice in the water where the beans were boiled. I did not have it on hand having used it as a stock for some other dish hence just used the black beans. On average, the cooking time is around 45 minutes
inspite of using already cooked beans. With OPOS, this takes about 8 minutes -
making it a great lunchbox option!