Today we kick of series of stories in celebration of Hispanic History Month. The Moors introduced rice culture and a number of spices and herbs obtained through the Arabian spice trade into Spanish cookery during their occupation of Spain from 711 to 1492. The Moorish preference for cooking with liberal amounts of onions, garlic, and spices has shaped the Latin American rice and beans dish known as Moros y cristianos (Moors and Christians). The black beans represent the Moors and the white rice represents the Christians. Even the name of the dish speaks to Latin America’s Moorish/African culinary heritage from Spain. Prepared similar to Jamaican peas and rice, Moros and Cristianos is seasoned with thyme, oregano, coconut milk, chicken broth or bouillon, cilantro, parsley, bell peppers, celery, red onion, tomato sauce, and garlic. Here are some recipes for the dish which is very popular in Cuba, Puerto Rico, and the Dominican Republic.
