Cuban Black Beans and Rice Moros y Cristianos
Moros y Cristianos is a classic Cuban dish where black beans and white rice are cooked together in one pot with sofrito, cumin, and bay leaf until the rice takes on a deep earthy purple-black hue. It is a foundational staple of Cuban cuisine served alongside roasted meats or eaten simply on its own.
Cuban one-pot dish of black beans and rice cooked together with sofrito and smoky spices.
Nutrition per serving
Ingredients
base
protein
aromatics
spice
fat
Instructions
Build the Sofrito
Heat olive oil in a large heavy pot over medium-high heat. Add the diced green bell pepper and cook for 3 minutes until softened. Add the minced garlic and cumin and stir for 1 minute until fragrant. The sofrito is the aromatic foundation that gives this dish its distinctive Cuban character.
Add the Beans
Pour the drained black beans into the sofrito and stir to combine. Add 2 bay leaves and a generous pinch of salt. Cook for 2 minutes allowing the beans to soak up the sofrito flavors and the mixture to become fragrant.
Add Rice and Liquid
Add the rinsed long-grain rice directly to the pot and stir to coat with the bean and sofrito mixture. Measure the reserved bean liquid and add enough water to reach 3.5 cups total liquid. Pour this into the pot, stir once, and bring to a full boil.
Simmer Until Cooked
Once boiling, reduce the heat to the lowest setting and cover tightly. Cook for 25 minutes without lifting the lid. Remove from heat and allow to rest covered for 10 minutes. Fluff with a fork, remove bay leaves, and serve as a side dish or main with avocado slices.
Substitutions
Common mistakes
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