Platillo Moros y Cristianos (V): Difference between revisions

From Cookipedia
Jump to: navigation, search
No edit summary
 
No edit summary
 
(6 intermediate revisions by the same user not shown)
Line 1: Line 1:
{{Template:CookTools}}
<!-- seo -->
<div class="right_imgs" style="float: right; width: 320px;">
{{#seo:
|title=Platillo Moros y Cristianos a vegetarian bean recipe
|titlemode=replace
|keywords=#beans #rice #coconut #blackbeans #thyme #springonions #coriander #groundblackpepper #coconutmilk #boil #boiledorsimmered
|hashtagrev=032020
|description=Platillo Moros y Cristianos, (moors and christians, moros or moro) is the national dish of Cuba, their version of the rice and beans combination found
}}
<!-- /seo -->
{{Template:AdvancePreparation}}
 
'''Platillo Moros y Cristianos''', ('''moors and christians''', '''moros''' or '''moro''') is the national dish of Cuba, their version of the [[Rice|rice]] and [[Beans|beans]] combination found throughout the Caribbean and in Brazil. It is also found in Puerto Rico and the Dominican Republic, and expatriate communities of each of these cultures. It was introduced during the Nicaraguan Sandinista regime when both countries mixed culturally because of strong ties. The dish also takes after the name '''gallo pinto''', used in Nicaragua and Costa Rica.
 
The "Moors" refer to the [[Black beans|black beans]], and "Christians" to the white [[Rice|rice]] - a reference to the early settlers of Cuba for whom the Reconquista of Spain was a recent memory.
{{recipesummary
{{recipesummary
|ImageComment = Platillo Moros y Cristianos
|TotalCalories = 2459
|PortionCalories = 614
|DatePublished=27th October 2012
|Author=JuliaBalbilla
|ImageComment = Platillo Moros y Cristianos
  |Servings = Serves 4 to 6 people
  |Servings = Serves 4 to 6 people
  |Difficulty = 2
  |Difficulty = 2
Line 8: Line 24:
  |PrepTime = 12 hours 10 minutes
  |PrepTime = 12 hours 10 minutes
  |CookTime = 1 hour
  |CookTime = 1 hour
  |Image = [[Image:Platillo Moros y Cristianos recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Platillo Moros y Cristianos recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
{{Template:AdvancePreparationIcon}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Gallo pinto.jpg|thumb|300px|right|Gallo pinto, 'painted rooster']]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Nice Rice</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>


'''Platillo Moros y Cristianos''', ('''moors and christians''', '''moros''' or '''moro''') is the national dish of Cuba, their version of the [[Rice|rice]] and [[Beans|beans]] combination found throughout the Caribbean and in Brazil. It is also found in Puerto Rico and the Dominican Republic, and expatriate communities of each of these cultures. It was introduced during the Nicaraguan Sandinista regime when both countries mixed culturally because of strong ties. The dish also takes after the name '''gallo pinto''', used in Nicaragua and Costa Rica.  
<span class="reviewDesc">..with beans</span>


The "Moors" refer to the [[Black beans|black beans]], and "Christians" to the white [[Rice|rice]] - a reference to the early settlers of Cuba for whom the Reconquista of Spain was a recent memory.
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
===Ingredients===
</tr></td>
</table>
[[Image:Gallo pinto.jpg|thumb|300px|right|Gallo pinto, 'painted rooster']]
{{RecipeIngredients
{{RecipeIngredients
| 600 g [[Rice|rice]]
| 600 g [[Rice|rice]]
Line 22: Line 48:
| 3 sprigs [[Thyme|thyme]]
| 3 sprigs [[Thyme|thyme]]
| 2 tablespoons chopped [[Coriander leaves|coriander leaves]] and stems
| 2 tablespoons chopped [[Coriander leaves|coriander leaves]] and stems
| The [[Meat|meat]] of one medium [[Coconut|coconut]], finely [[Grated|grated]]
| 1 whole [[coconut]], meat removed and finely grated
| A pinch of [[Salt|salt]]
| A pinch of [[Salt|salt]]
| 2 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
| 2 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]]
Line 28: Line 54:
| &frac14; teaspoon [[Ground black pepper|ground black pepper]]
| &frac14; teaspoon [[Ground black pepper|ground black pepper]]
| 2 [[Pints|pints]] hot water
| 2 [[Pints|pints]] hot water
}}
}}
===Method===
===Method===
Line 44: Line 68:
}}
}}
We have a [[Moros y Cristianos|Spanish version of Moros y Cristianos here]].
We have a [[Moros y Cristianos|Spanish version of Moros y Cristianos here]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Grain and bean recipes]]
[[Category:Grain and bean recipes]]
Line 55: Line 80:
[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]


<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/beans|#beans]] [[Special:Search/rice|#rice]] [[Special:Search/coconut|#coconut]] [[Special:Search/blackbeans|#blackbeans]] [[Special:Search/thyme|#thyme]] [[Special:Search/springonions|#springonions]] [[Special:Search/coriander|#coriander]] [[Special:Search/groundblackpepper|#groundblackpepper]] [[Special:Search/coconutmilk|#coconutmilk]] [[Special:Search/boil|#boil]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code><!-- /footer hashtags -->

Latest revision as of 16:01, 10 April 2024

This recipe requires preparation in advance!

Platillo Moros y Cristianos, (moors and christians, moros or moro) is the national dish of Cuba, their version of the rice and beans combination found throughout the Caribbean and in Brazil. It is also found in Puerto Rico and the Dominican Republic, and expatriate communities of each of these cultures. It was introduced during the Nicaraguan Sandinista regime when both countries mixed culturally because of strong ties. The dish also takes after the name gallo pinto, used in Nicaragua and Costa Rica.

The "Moors" refer to the black beans, and "Christians" to the white rice - a reference to the early settlers of Cuba for whom the Reconquista of Spain was a recent memory.

Platillo Moros y Cristianos (V)
Electus
Platillo Moros y Cristianos
Servings:Serves 4 to 6 people
Calories per serving:614
Ready in:13 hours 10 minutes
Prep. time:12 hours 10 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012

Best recipe review

Nice Rice

4/5

..with beans

NonLoggedInUser

Gallo pinto, 'painted rooster'

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Soak beans overnight, rinse and drain thoroughly
  2. Add two cups of the water to the coconut and squeeze through a sieve
  3. Repeat this extraction of the coconut until all of the water is used
  4. Put beans and coconut milk in a pan with garlic.
  5. Cook until the beans are tender, but not overcooked
  6. Add spring onions, pepper, thyme and one tablespoon of the coriander
  7. Boil for 5 minutes, then add rice and salt. Boil until the rice is cooked, adding more water if required
  8. Serve sprinkled with the remaining chopped coriander

We have a Spanish version of Moros y Cristianos here.

Randomly pick another recipe 🍴

Discover Cookipedia's Culinary Creations on Pinterest

Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!

#beans #rice #coconut #blackbeans #thyme #springonions #coriander #groundblackpepper #coconutmilk #boil #boiledorsimmered

Retrieved from ‘https://www.cookipedia.co.uk/wiki/index.php?title=Platillo_Moros_y_Cristianos_(V)&oldid=269806’