Moros y cristianos cooks black beans with rice into one of Cuba's most essential savory pot dishes.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Use prepared black beans and reserve 1 glass of the bean liquid.
Saute the onion, pepper, and garlic in olive oil for 6 minutes.
Add the rice and saute for 3 minutes so the grains are coated with the sofrito.
Add the beans, bean liquid, bay leaf, and cumin, then cook over low heat for 18 minutes.
Rest the pot covered for 10 minutes so the rice finishes steaming without breaking.
💡 Tip: Adding some of the bean cooking liquid to the rice gives the pilaf deeper color and flavor.
🍽️ Serving suggestion: Serve hot with a lime wedge on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~244
kcal calories
8
g protein
39
g carbs
5
g fat
1.9g
Sugar
8.9g
Fiber
472.8mg
Sodium
1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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