Moros y Cristianos

Ingredients

• 1 pcs Green Bell Pepper
• 4 pcs Garlic
• 1 tsp Dried Oregano
• 1 pcs Yellow Onion
• 2 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1 pcs Bay Leaf
• 1 tbsp Tomato Paste
• 60 ml Dry White Wine
• 400 g Black Beans
• 180 g Long Grain Rice
• 0.5 tsp Black Pepper
• 1.75 tsp Kosher Salt
• 1 pcs Lime
• 2 tbsp Parsley

Method

1. Finely dice {yellow_onion} and {green_bell_pepper}, then mince {garlic} so the sofrito melts evenly into the rice.
2. Heat {olive_oil} in a medium heavy pot over medium-low heat. Add the prepared {yellow_onion}, {green_bell_pepper}, and {garlic}, season with {kosher_salt}, and sweat until softened, glossy, and translucent without browning. Stir in {dried_oregano}, {ground_cumin}, and {tomato_paste}, and cook until fragrant and brick red.
3. Pour in {dry_white_wine} and scrape the fond over medium heat, reducing until the pot smells mellow and nearly dry so the rice stays separate.
4. Stir in {black_beans}, their liquid, {long_grain_rice}, {bay_leaf}, {black_pepper}, and more {kosher_salt}. Bring to a gentle boil over medium heat, then cover and cook on low until the {long_grain_rice} is tender and the grains are deep grey-black.
5. Take the pot off the heat and let the {long_grain_rice} sit covered so the steam finishes the center and the grains firm up.
6. Fluff the {long_grain_rice} gently with a fork, discard the {bay_leaf}, then fold through {parsley}. Squeeze {lime} over the top, taste, and adjust with {kosher_salt} before serving hot.