Moros y Cristianos. (Moors and Christians)

This dish is a staple in all and any Cuban households at one point in their lives.  Because of that there are a million ways to prepare it.  This is merely my way of doing it. I also am a lazy cook and use shortcuts when I can.  You can use dried beans soaked overnight in water.  Water discarded and then cook the beans in fresh water till soft.  I avoid all that and buy high quality canned black beans.  I have done it both ways and don't detect a major difference.  If anything I shamefully prefer the canned.

Moros y Cristianos

2 cups of white long or medium grain rice, rinsed well
1 white onion, chopped
1 small red pepper, chopped
2 cloves of garlic, chopped
Squirt of tomato paste from a tube OR 1 tbsp of tomato paste
1 can of black beans, drained and rinsed
Tsp of each: Oregano, garlic powder, onion powder, cumin
1 bay leaf
4 cups of chicken broth
Salt and pepper to taste

Add enough olive oil to a large sauce pan and saute onion and pepper till soft.  Add garlic and tomato paste and cook till soft.  Toss in rest beans, seasonings and broth.  Stir.  Then add in the rice. Stir again.  Bring to a boil, then cover and turn to low.  Cook for 20 minutes.  Salt and pepper to taste.

Serve with a drizzle of olive oil on top.

You can also add a goya packet to the rice as well if you want a bit more oomph in flavor.