Moros y Cristianos

Step 1

Cut the onion lengthwise from root to tip, then lay each half flat on the cutting board and slice crosswise into thin half-moon pieces, about 1/4-inch thick.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a knife and cutting board.

Step 3

Pour 3 tablespoons olive oil into a large pot, place it over medium-high heat, and wait until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

Step 4

Add the sliced onion to the hot oil and stir once every 30 seconds until the onion turns translucent and the edges begin to soften, about 4 minutes.

Step 5

Add the minced garlic to the pot and stir constantly for about 30 seconds until the kitchen smells strongly of garlic—this wakes up the spice.

Step 6

Sprinkle 1 teaspoon cumin into the pot and stir for about 30 seconds until you smell warm, earthy fragrance coming from the spice.

Step 7

Pour in 1.5 cups rice and stir constantly for about 1 minute so each grain gets coated with oil—the rice will look translucent on the edges.

Step 8

Add 1 can black beans with their liquid and 2 cups vegetable broth to the pot, then stir once to combine.

Step 9

Sprinkle 0.5 teaspoon salt and 0.5 teaspoon black pepper over the top, then stir once more.

Step 10

Bring the mixture to a boil over high heat—you'll see large bubbles breaking the surface constantly—then immediately turn the heat down to low.

Step 11

Cover the pot with a lid and simmer without lifting the lid for 18 minutes, until all the liquid has been absorbed and steam no longer escapes from under the lid.

Step 12

Remove the pot from heat and let it rest, covered, for 5 minutes—this allows the rice to firm up and absorb remaining moisture.

Step 13

Fluff the rice and beans with a fork by stirring gently until the mixture is evenly combined, then divide among bowls and serve.