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Moro de habichuelas negras con especias y tocino

Categoría
Arroces
Dificultad
Fácil
Porciones
4

Ingredientes

  • 1 taza de arroz
  • 1 lata de 250 g de habichuelas negras
  • 200 g de tocineta picada en trozos
  • 1 cebolla mediana
  • 2 dientes de ajo
  • Medio pimiento grande (de distintos colores para dar colorido al plato)
  • 1 ají picante
  • 2 hojas de laurel
  • Una pizca de comino molido
  • Pimienta negra al gusto
  • Sal al gusto
  • Aceite de oliva al gusto

Preparación

  1. En una sartén grande y profunda sofreír la tocineta.
  2. Agregarle sal, pimienta y comino.
  3. Dejar que dore en su propia grasa. Si suelta demasiada grasa, retirar una parte y agregar la cebolla, ajo, pimiento, ají y las hojas de laurel y dejar sofreír.
  4. Agregar la taza de arroz y revolver por un par de minutos.
  5. Incorporar la lata de habichuelas completa, incluyendo el caldo que trae.
  6. Ponerle también 2 tazas de agua.
  7. Verificar la sal y dejar hervir. Retirar del fuego, servir y agregarle un chorro de aceite de oliva.