*Vegan
This was a happy accident. I was craving rice and beans, but the only rice I had in my cupboard was sushi rice. So I said, Fuck it, I’ll make Cuban moros using polished Japanese rice because nothing is sacred. My version is as authentic to Latin-Caribbean cuisine as Taco Bell is to Mexican food, but it’s delicious. You can feed an army with it or have leftovers for days.
¼ cup olive oil
1 onion, cut into small dice
1 green bell pepper, seeded and chopped (You can use red or orange or yellow peppers, too.)
2 garlic cloves, minced
½ teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon adobo seasoning
¼ cup tomato paste
1 cup green olives, whole and pitted
2 cups black beans (that’s one fifteen-ounce can of beans, drained and rinsed)
2½ cups vegetable broth
2 cups sushi rice (Regular white rice works, too.)
½ bunch fresh cilantro, leaves chopped
Kosher salt
1. Heat 2 tablespoons of the olive oil in a large saucepan over medium-high heat.
2. Add the onion, pepper, garlic, thyme, oregano, and adobo. Add the tomato paste and stir to combine. Let it sauté for 2 minutes until fragrant.
3. Throw in the olives and beans and stir to combine. Cook for 1 minute.
4. Add the broth and bring to a boil. Add the rice and the remaining 2 tablespoons olive oil and let cook, uncovered, for 5 minutes.
5. Cover the pan and allow to simmer on the lowest heat setting for 15 minutes. Turn the heat off, keep covered, and let it sit for 5 minutes.
6. Uncover and stir in the cilantro. Taste and check for seasoning. Add salt if needed.