Yet another recipe:
MOROS Y CRISTIANOS (Black Beans & Rice)
Source: Memories of a Cuban Kitchen by Mary Urrutia Randelman
3 tb olive oil or a little bit more
1 onion chopped
1 green bell pepper, chopped
2 garlic cloves, crushed in a mortar
2 cans black beans, undrained
2 cups long grain rice
3 cups water
2 tsp salt or to taste
1 bay leaf
2 more tbs olive oil
1/2 tsp ground cumin
ground black pepper to taste
In a large caldero (or a paella pan with cover) heat the olive oil until fragrant. Add the onion, green pepper & garlic. Cook, stirring until brilliant in color and slightly soft. Add the remaining ingredients and cook without moving the rice, uncovered, at medium high heat until all the water has been absorbed and small craters form over the surface of the rice.
Stir from the bottom up, cover & cook over LOW heat, without moving or uncovering the rice, for 18 to 20 minutes, until the rice is tender. Discard the bay leaf & serve. It is delicious with Masitas de Cerdo
http://recipes.epicurean.com/recipe/17698/masitas-de-cerdo-(pig).html
and Yuca hervida with Mojito Sauce (Sliced Yuca root is steamed, then fried, and served with garlic & lime juice mojo with lightly saut�ed onions).
Another Cuban/Puerto Rican delight: