Moros Y Cristianos Black Beans and Rice
Transport your taste buds to the vibrant kitchens of Cuba with this classic Moros y Cristianos Black Beans and Rice recipe. This hearty and aromatic dish combines tender black beans simmered with garlic, cumin, and oregano, perfectly infused into fluffy white rice for a symphony of bold and comforting flavors. Cooked in a rich broth with a hint of white vinegar for a subtle tang, this one-pot recipe is not only satisfying but also deeply comforting. Garnished with fresh cilantro for a pop of freshness, it's perfect as a flavorful side or a standalone vegetarian main course. With simple ingredients and authentic techniques, this Cuban favorite is a must-try for lovers of global cuisine. Keywords: black beans and rice, Cuban black beans, Moros y Cristianos recipe, authentic Cuban side dish.
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 4 cups Water
- 1 Bay leaf
- 3 tablespoons Olive oil
- 1 medium White onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 cup White rice
- 2 cups Vegetable or chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon White vinegar
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the black beans under cold water. Place them in a large pot with 4 cups of water and the bay leaf. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook for 45-50 minutes, or until the beans are tender. Drain and set aside the beans, reserving 1 cup of the cooking liquid.
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté for 4-5 minutes, or until softened.
Add the minced garlic, ground cumin, and oregano to the skillet. Stir and cook for 1-2 minutes, allowing the spices to bloom.
Stir in the black beans, the reserved cooking liquid, and the rice. Mix thoroughly.
Pour in the vegetable or chicken broth, then add salt, black pepper, and white vinegar. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork.
Garnish with freshly chopped cilantro, if desired, and serve warm. Enjoy your Moros y Cristianos!
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 9.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
