Cuban Black Beans and Rice
Cuban Black Beans and Rice is a comforting and deeply flavored dish where creamy black beans are simmered with sofrito and served over fluffy white rice. It is a beloved staple known locally as Moros y Cristianos and works perfectly as a main or hearty side dish.
Creamy seasoned black beans simmered in sofrito served over fluffy long-grain white rice.
Nutrition per serving
Ingredients
Legumes
Grains
Vegetables
Aromatics
Spices
Instructions
Cook the Rice
Rinse the white rice under cold water until it runs clear. Combine 2 cups of rice with 4 cups of water and a pinch of salt in a saucepan, bring to a boil, then reduce to a low simmer, cover, and cook for 18 minutes until fluffy.
Make the Sofrito
In a large saucepan heat 2 tablespoons of olive oil over medium heat. Add the diced onion and green bell pepper and cook for 5 minutes until softened. Add the garlic and oregano and cook for 1 more minute until fragrant.
Simmer the Beans
Add the drained black beans to the sofrito along with half a cup of water. Stir well, season with salt and pepper, and simmer on low heat for 20 minutes until the sauce thickens and the beans become very creamy.
Combine and Serve
Taste the beans and adjust seasoning as needed. Serve the black beans ladled generously over the cooked white rice and garnish with fresh cilantro and a squeeze of lime juice if desired.
Substitutions
Common mistakes
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