Cuban Black Beans and Rice (Moros y Cristianos)

Moros y Cristianos is a classic Cuban bean and rice dish that can be found paired with most authentic meals. It's easy to make and is a great side dish for any entree.

Course Side Dish

Cuisine Cuban

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 149kcal

Author Toni Dash

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.

Nutrition