Cuban Moros y Cristianos (Black Beans and Rice)

Name: Cuban Moros y Cristianos (Black Beans and Rice)
Cook time: 52 min
Cuisine: cuban
Ingredients: 400 g long grain white rice; 450 g cooked black beans; 600 ml reserved bean cooking liquid or water; 60 ml olive oil; 1 large yellow onion; 1 medium green bell pepper; 6 cloves garlic; 2 tsp ground cumin; 1 tsp dried oregano; 2 whole bay leaves; 2 tsp salt; 0.5 tsp black pepper; 1 tbsp white vinegar

Classic Cuban black beans and white rice cooked together with sofrito base, cumin, and bay leaves. Simpler than Caribbean coconut versions with focus on garlic and oregano, creating Cuba's everyday staple dish with beans and rice in harmony.

52mTime

EasyDifficulty

6 pplServings

CubanCuisine

Cuban Moros y Cristianos (Black Beans and Rice)

Ingredients

0 of 13 ingredients checked

Produce

1 large Yellow Onion
1 medium Green Bell Pepper
6 cloves Garlic
2 whole Bay Leaves

Grains & Starches

400 g Long Grain White Rice

Sauces & Oils

60 ml Olive Oil
1 tbsp White Vinegar

Spices & Seasoning

2 tsp Ground Cumin
1 tsp Dried Oregano
2 tsp Salt
0.5 tsp Black Pepper

Pantry

450 g Cooked Black Beans
600 ml Reserved Bean Cooking Liquid Or Water

13 items

Instructions

Techniques one tap away on the steps that use them

sautéingsimmeringone-pot

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Heat olive oil in large pot over medium heat

Add onion and bell pepper and sauté until softened, about 6 minutes

Add garlic, cumin, and oregano, cook stirring for 1 minute until fragrant

Add black beans with their reserved liquid (or water), bay leaves, salt, and pepper

Bring mixture to boil, then to for 5 minutes to blend flavors

Add rinsed rice and stir to combine

Bring back to boil, then heat to low, cover tightly, and cook for 20 minutes without stirring

Remove from heat and let stand covered for 10 minutes

Remove bay leaves and stir in optional vinegar if using

Fluff gently with fork, mixing beans throughout rice