Ingredients:

1 white onion, diced
2 cubanelle peppers, diced
4-5 cloves garlic, minced
2 oz can tomato paste
2-15 oz cans black beans (do not drain!)
1 teaspoon oregano
1/2 teaspoon cumin
2 bay leaves
2 tablespoons red wine vinegar
salt
freshly ground black pepper
2 1/2 cups cooked white rice

Directions:

In a large pot sauté onion, cubanelle peppers and garlic in oil until translucent. Add all of the remaining ingredients except the rice and simmer until warmed through, stirring occasionally. Stir in the cooked white rice until well coated. Simmer 5 additional minutes prior to serving.

My thoughts:

Every year we do a different themed Thanksgiving. One year it was Hawaiian, one year it was Polish, and even Maryland themed. This year we a Cuban theme so of course we had to make Moros y Cristianos (Cuban-style Rice and Beans)! We made the recipe a little easier by mixing the white rice cooked into the bean mixture vs cooking the rice in with the beans. I feel like it yields more consistent results and if you have a rice cooker, it is so much more hands-free and easy. Perfect for the holidays! It went wonderfully with our mojo-spiked turkey and picadillo stuffing.