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Cuban Moros y Cristianos (Savory Black Beans and Long-Grain Rice Cooked Together)
The iconic Caribbean side dish: long-grain rice cooked directly in rich black bean broth with garlic, bell pepper, and cumin until fluffy, dark, and deeply flavorful.
Prep
10 min
Cook
25 min
Total
35 min
Ingredients
4servings
- Long-grain white rice, rinsed300 g
- Green bell pepper, finely diced1 piece
- Yellow onion, diced1 piece
- Garlic cloves, minced3 clove
- Olive oil2 tbsp
- Salt1 tsp
Preparation Steps
1
Heat olive oil in a saucepan and cook onion, green bell pepper, and garlic for 4-5 minutes.
5 min timer
2
Stir in rinsed white rice and toast for 1 minute to coat grains.
1 min timer
3
Add 250 g cooked black beans with 450 ml of their black broth, 1/2 tsp cumin, bay leaf, and salt.
2 min timer
4
Bring to a boil, cover tightly, reduce heat to low, and cook undisturbed for 18-20 minutes until liquid is absorbed and rice is fluffy.
20 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
