Cuban-Style Black Beans and Rice (Moros y Cristianos)
Why This Recipe Works
For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves in the pot with the rice as it precooked bumped up the flavor. Washing off the rice’s excess starch helped prevent the grains from sticking to one another, and using an oven-based cooking technique ensured that the rice cooked evenly from top to bottom.