Cuban black beans and rice is an easy, flavorful side dish or perfect for a rice bowl layered with some protein and vegetables. One bite of this authentic Cuban black beans and rice recipe and you’ll be hooked!
The other day I was making a large pot of Gallo Pinto, Costa Rican beans and rice (a typical staple for breakfast there) and flashed on a Cuban restaurant I used to go to for lunch years ago when living in California. A coworker took me there for the first time and it may have been the first time I’d had Cuban food.
The place was a bit of a hole in the wall (which I loved) and I recall getting a plate of chicken, fried plantains and black beans and rice. It was plate rich with distinct flavors, spicy, sweet and tangy, leaving me feeling I’d traveled to another land over the noon hour.
History of Cuban Black Beans and Rice
With this thought hanging in my mind I did some research on those Cuban Black Beans and Rice, feeling it similar to Gallo Pinto and wanting to whip up a batch of them. The Cuban version, Moros y Cristianos, is symbolic of Spanish history; the black beans represent the Muslim Moors and the rice represent the Christians. Cooked together they absorb the flavors of the dish and the beans lend color to the white rice.
Bean and rice dishes can be found in most cultures. A popular one from the U.S. is Hoppin John which uses black eyed peas and rice. Said to deliver good luck if eating it first thing on New Year’s Day, Hoppin John undoubtedly has African roots that originally brought it to America. Beans and rice combine make up a whole protein so it’s a filling combination that is usually very inexpensive to make as well.
Moros y Cristianos is a flavorful recipe that makes a hearty side dish for most meals. Add it to grilled or roasted meats for something a bit out of the ordinary! It inspired another full meal recipe for Cuban Garlic Chicken Bowls with Beans & Rice, Fried Plantains and mojo sauce. Doesn’t that sound great?
Pair it with a Peruvian Pisco Sour cocktail for a light, refreshing sipper!
Helpful tools for making Cuban Beans and Rice:
Another Rice and Bean Recipes You’ll Love:
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How to Make Cuban Black Beans and Rice:
Recipe
Cuban Black Beans and Rice (Moros y Cristianos)
Ingredients
- 1 tablespoon Vegetable Oil
- 1 small Yellow Onion , peeled and chopped
- ½ cup finely chopped Green Pepper
- 4 large Garlic Cloves , peeled and diced
- 1 teaspoon ground Cumin
- 1 teaspoon dried Oregano
- 1 15-ounce can Black Beans , undrained
- 1 cup Long Grain White Rice
- 1 Bay Leaf
- 2 tablespoons Lime Juice
- Garnish: 1 slice Bacon , cooked (not crisp), drained and chopped
- Garnish: chopped fresh Cilantro leaves
Instructions
- In a large saucepan or Dutch oven (with lid) heat the oil over medium-high heat. Add the onions, green pepper and garlic and sauté until soft (8-10 minutes).
- Add the cumin and oregano; sauté until fragrant (30 seconds to a 1 minute).
- Drain the liquid from the black beans into a liquid measuring cup (a 2 cup measuring cup if available). Add water to make 2 cups total liquid. Pour the liquid into the pan (reserve the beans), add the bay leaf, and bring to a boil (will happen quickly) scraping any browned bits from the bottom of the pan.
- Add the rice and black beans; bring to a boil. Lower heat to medium-low and simmering. Cover and allow to cook until the liquid is fully absorbed into the rice (approximately 25 minutes).
- Remove from heat. Stir in the lime juice and serve with chopped bacon and cilantro leaves for garnish.
Chasing Joy says
I am not really a bean fan so I don’t think this recipe is for me. But that bowl certainly is. Beautiful!
Toni Dash says
Completely understand on the beans. I’m that way with beets. No matter how hard I try, we just can’t find a love connection! I love the bowl too. We brought it back from a trip to Spain and I’ve adored it ever since.
Kelly Hutchinson says
THis looks so dang good! I am not doing white rice anymore. I wonder how it would be with brown rice? Have you tried it that way?
Toni Dash says
I have not Kelly. This recipe is the traditional combination but I think you definitely could substitute brown rice. I would just compare the cooking time on the package to the cooking time here (25 minutes) and adjust accordingly.
Joyce Brewer (@MommyTalkShow) says
We love rice & healthy protein.
I can see us eating this at least once a week.
Amanda Ortiz says
There’s no way I could pass up on Latin food. I used to live in Chicago, and I miss all the Hispanic restaurants. I’d gobble this up in a heartbeat.
Veronica says
This looks very tasty. I would love a bowl right now
Chrystal | Nevermore Lane says
I love beans and rice. Lately I have been switching to brown rice for everything because white rice just does nothing for my health issues. I will have to try this because it sounds really flavorful.
Toni Dash says
I completely understand. I’m sure you could substitute brown rice in this recipe however the cooking time might be a bit longer.
Raijean says
Wow… this looks like the perfect game day dish. I’m going to try that this weekend.
Deb says
Looks like I found a new beans and rice dish :). Thanks for sharing.
Crystal says
When my husband and I were first dating we lived near the yummiest Cuban restaurant. I haven’t found anything that can compare, but now I can bring some of those amazing flavors home. Can’t wait to try this recipe.
Ann Bacciaglia says
I love making rice a few times a week. This recipe looks so delicious. I am sure my family would love it.