Moros Y Cristianos Cuban Rice and Beans
Transport your taste buds to the vibrant kitchens of Cuba with Moros y Cristianos, a classic recipe for Cuban rice and beans that embodies bold flavors and comforting textures. This hearty dish combines tender black beans simmered with aromatic spices like cumin, oregano, and bay leaf, perfectly balanced with fluffy white rice infused with rich vegetable stock and a hint of tangy white vinegar. Sautéed onion, bell pepper, and garlic create a deeply flavorful base, while the slow-cooking process allows the ingredients to meld into a dish packed with authentic Cuban flair. Whether served as a savory side or a satisfying main course, this gluten-free and budget-friendly recipe is a celebration of culinary tradition, ideal for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 1 cup dried black beans
- 4 cups water
- 1.5 cups white rice
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 medium green bell pepper
- 4 garlic cloves
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 tablespoon white vinegar
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2.5 cups vegetable or chicken stock
Instructions
Rinse the dried black beans under cold water and place them in a large pot. Add 4 cups of water and soak for 6-8 hours or overnight.
Drain the beans and rinse them thoroughly. Refill the pot with fresh water to cover the beans by about 2 inches. Bring to a boil, then lower the heat and simmer for 45-60 minutes, or until the beans are tender but not mushy. Drain and set the beans aside, reserving 1 cup of the cooking liquid.
While the beans are cooking, finely chop the onion and green bell pepper. Mince the garlic cloves. Set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, cumin, oregano, and bay leaf, and cook for another 1-2 minutes until the spices are toasted.
Add the cooked black beans to the pot along with the reserved bean liquid, stock, and vinegar. Stir well to combine.
Immediately rinse the white rice under cold water until the water runs clear to remove excess starch. Drain well and add the rice to the pot.
Season the mixture with salt and black pepper. Stir gently to combine without breaking the beans.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the lid and fluff the rice and beans gently with a fork. Remove the bay leaf and discard it.
Let the dish sit, covered, for an additional 5 minutes to allow flavors to meld. Serve warm as a side dish or main course.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6155 mg | 268% | |
| Total Carbohydrate | 138.2 g | 50% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 11.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1445 mg | 31% | |
*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.
