Xochipilli's Moros Y Cristianos (black Beans And Rice)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup carrot, finely chopped
• 1 medium yellow onion, chopped
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped
• 2 large garlic cloves, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 tablespoon olive oil
• 1 cup long grain rice
• 2 1/4 cups vegetable broth
• 1/4 teaspoon salt
• 1 (15 ounce) can black beans, rinsed and drained

Recipe

• 1 in a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
• 2 stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
• 3 stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
• 4 stir in the black beans and heat through.