Cuban arroz congri, aka, Moors and Christians (Black Beans and Rice)
Ingredients
•1 pound black beans, dried (or 2 cups canned black beans)
•1 large onion, diced
•3 garlic cloves, crushed
•3 teaspoons cumin, ground
•½ cup green pepper, chopped
•Olive oil, for frying
•2 cups chicken broth
•3 Tablespoons tomato paste
•1 cup long-grain white rice
•Salt and pepper, to taste

A favorite dish all year 'round is Moors and Christians made from black beans and rice. The name refers to the African (black beans) and Spanish Christian (white rice) roots of Cuban culture and cooking.

Procedure
1.If you are using canned beans, drain the water from them and set them aside.
2.If you are using dry beans, cover them with water. Bring to a boil, remove from heat, and let stand 1 hour. Drain the beans.
3.Use a large, covered cooking pot and sauté the onion, garlic, and green pepper in the olive oil until tender.
4.Add the tomato paste, black beans, cumin, and chicken broth.
5.Add rice, cover and cook over low heat, stirring occasionally until rice if fully cooked (about 30 minutes).
6.Add salt and pepper to taste.
Serves 4 to 6.