📝 About This Recipe
A cornerstone of Cuban gastronomy, Moros y Cristianos is a poetic and flavorful marriage of black beans and long-grain white rice, simmered together in a single pot. This dish is defined by its deep, smoky profile—achieved through a 'sof rito' of bell peppers, onions, and garlic—and the earthy aroma of cumin and oregano. Unlike simple rice and beans served side-by-side, this preparation allows the rice to absorb the dark, savory essence of the bean liquor, resulting in a rich, mahogany-hued masterpiece that is the ultimate comfort food.
🥗 Ingredients
The Beans and Base
- 1 can (15 oz) Black Beans (do not drain; the liquid is essential for color)
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 2 cups Chicken or Vegetable Broth (low sodium preferred)
- 3 slices Bacon or Salt Pork (finely diced to render fat)
The Sofrito
- 2 tablespoons Extra Virgin Olive Oil (Spanish olive oil is best)
- 1 medium Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 4-6 cloves Garlic (minced)
Seasonings and Aromatics
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Dried Oregano (Cuban oregano is preferred)
- 2 pieces Bay Leaf (whole)
- 1 tablespoon Red Wine Vinegar (adds a necessary bright finish)
- 1 1/2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the white rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and ensures the grains remain separate and fluffy rather than gummy.
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2
In a large heavy-bottomed pot or a traditional 'caldero', cook the diced bacon over medium heat until it is crispy and the fat has fully rendered.
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3
Add the olive oil to the rendered bacon fat. Sauté the diced onion and green bell pepper for 5-7 minutes until the onions are translucent and the peppers have softened.
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4
Stir in the minced garlic, cumin, and oregano. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should be well-coated in the oil and aromatics.
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6
Pour in the entire can of black beans, including all the liquid from the can. This liquid provides the signature dark color to the 'Moros' (the beans).
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7
Add the chicken broth, bay leaves, salt, and black pepper. Stir once to combine all ingredients.
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8
Increase the heat to medium-high and bring the liquid to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 20 minutes.
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10
After 20 minutes, check if the liquid is absorbed. If so, remove the pot from the heat but keep the lid on. Let it steam for an additional 5-10 minutes.
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11
Remove the lid and discard the bay leaves. Drizzle the red wine vinegar over the rice and fluff gently with a fork to incorporate the acidity and separate the grains.
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12
Taste and adjust seasoning with an extra pinch of salt if needed. Serve hot as the centerpiece of your Cuban feast.
💡 Chef's Tips
Always use long-grain rice to ensure the grains stay distinct and fluffy; short-grain rice will become too sticky. If using dried beans instead of canned, save the black soaking water to cook the rice in for the most authentic deep-purple color. Do not peek! Lifting the lid during the simmering process releases steam and can lead to unevenly cooked rice. A splash of dry white wine can be added with the broth for an extra layer of sophisticated flavor. For a vegetarian version, omit the bacon and use a high-quality smoked paprika to mimic that savory, smoky depth.
🍽️ Serving Suggestions
Serve alongside 'Lechón Asado' (slow-roasted pork) for the ultimate Cuban Sunday dinner. Pair with 'Yuca con Mojo' (cassava with garlic sauce) to balance the textures. Always include a side of fried sweet plantains (maduros) for a sugary contrast to the savory rice. Enjoy with a cold Cuban-style lager or a refreshing glass of Materva (yerba mate soda). A simple avocado and red onion salad with lime vinaigrette cuts through the richness of the dish beautifully.