Black Beans and Rice Recipe (Moro de Habichuelas Negras).

1. Sauteing seasonings

1. Heat half the oil (2.5 Tbsp) in a cast aluminum or cast iron pot over medium heat and sauté the cilantro, garlic, thyme, bay leaf, onion, celery, olives, oregano, cubanela, capers.Cook and stir for a minute or until the ingredients release their aroma. Stir in the tomato sauce. Add the black beans, also while stirring, and season with the salt.

2. Adding water 

1. Once heated through, add 5 cups of water and bring to a boil. Try the liquid and add salt to taste before proceeding.

3. Cooking rice

1. Once the water reaches a rolling boil stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to scrape the rice that sticks to the bottom.

4. Simmer

1. When the water has evaporated cover it with a tight-fitting lid and simmer over very low heat for 15 minutes. After the 15 minutes have passed uncover, drizzle the remaining oil, and stir.Cover again for another 5 minutes. After this, the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering to simmer again).

5. Serve

1. Once the rice is cooked through, discard the bay leaf, onion chunks, and thyme sprigs. Scoop it into a serving bowl. Scrape the crispy rice at the bottom and serve in a separate bowl (see notes above the recipe).