Best 4 Moros Y Cristianos Cuban Rice And Beans Recipes

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**Indulge in the vibrant flavors of Cuban cuisine with the classic dish, Moros y Cristianos, meaning "Moors and Christians."** This iconic rice and beans combination holds a special place in Cuban culinary heritage, symbolizing the harmonious blend of cultures and flavors. The dish features tender black beans simmered in a flavorful broth, infused with aromatic spices and enriched with hearty rice. Moros y Cristianos is a staple in Cuban households, often served as an accompaniment to grilled meats, stews, or simply as a comforting meal on its own. This article offers a collection of authentic Cuban Moros y Cristianos recipes, each with its unique twist, catering to various dietary preferences and culinary skills. From traditional to vegetarian and vegan variations, discover the diverse possibilities of this beloved Cuban dish.

Let's cook with our recipes!

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

Cuban rice with black beans.

Provided by jean

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

Steps:

  • Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
  • Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g

MOROS Y CRISTIANOS (CUBAN RICE AND BEANS)



Moros y Cristianos (Cuban Rice and Beans) image

This simple, savory dish is always a big hit at our house. From a "Reader's Favorites" edition of Cooking Light.

Provided by A Messy Cook

Categories     White Rice

Time 55m

Yield 10 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 cup minced onion
3 cloves garlic, minced
1/2 cup tomato sauce
1 (15 3/4 ounce) can chicken broth
2 (15 ounce) cans black beans, rinsed and drained
2 -3 cups cooked crumbled turkey sausage
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 bay leaf
4 cups cooked white rice
1 cup diced bell pepper
parmesan cheese (optional)

Steps:

  • Heat oil in pan and saute onion and garlic for 2 minutes.
  • Add tomato sauce and broth and bring to boil.
  • Add next six ingredients (beans through bay leaf) and bring to boil.
  • Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
  • Discard bay leaf before serving; serve over rice with bell peppers and parmesan cheese, if desired.

CUBAN-STYLE BLACK BEANS AND RICE (MOROS Y CRISTIANOS) RECIPE - (4.3/5)



Cuban-Style Black Beans and Rice (Moros y Cristianos) Recipe - (4.3/5) image

Provided by á-8095

Number Of Ingredients 16

Table salt
1 1 1 cup dried black beans, rinsed and picked over
2 2 2 cups low-sodium chicken broth (see note)
2 2 2 cups water
2 2 2 large green bell peppers, halved and seeded
1 1 1 large onion, halved at equator and peeled, root end left intact
1 1 5 5 garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
2 2 2 bay leaves
1 1/2 1 1/2 1/2 cups long grain white rice
2 2 2 tablespoons olive oil
6 6 1/4-inch ounces lean salt pork, cut into 1/4-inch dice (see note)
1 1 1 tablespoon minced fresh oregano leaves
4 4 4 teaspoons ground cumin
2 2 2 tablespoons red wine vinegar
2 2 2 medium scallions, sliced thin
1 1 8 lime, cut into 8 wedges

Steps:

  • Dissolve 1½ tablespoons salt in 2 quarts cold water in a large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don't have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven. Adjust oven rack to middle position and heat oven to 350 degrees F. Place rice in a large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)



Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Categories     Bean     Side     Backyard BBQ     Dinner     Summer     Healthy     Simmer     Boil     Sugar Conscious

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

  • Mash the garlic and render the bacon fat
  • Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
  • Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
  • Sauté the vegetables and rice
  • Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans, simmer, and serve
  • Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

Tips:

  • Choose the right rice. Use medium-grain white rice, such as Jasmine or Basmati, for this recipe. These rices will cook up fluffy and separate, and they will absorb the flavorful broth.
  • Soak the beans. Soaking the beans overnight will help to reduce their cooking time and make them more digestible. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a flavorful broth. The broth is the base of the dish, so it's important to use a flavorful one. You can use chicken broth, beef broth, or vegetable broth. If you're using chicken broth, you can add some leftover chicken bones to the pot for extra flavor.
  • Don't overcook the rice. The rice should be cooked through, but it should still have a slight bite to it. If you overcook the rice, it will become mushy and lose its flavor.
  • Serve with your favorite toppings. Moros y Cristianos is traditionally served with fried plantains, but you can also serve it with other toppings, such as avocado, sour cream, or salsa.

Conclusion:

Moros y Cristianos is a delicious and easy-to-make Cuban dish that is perfect for a weeknight meal. It's a great way to use up leftover rice and beans, and it's also a hearty and flavorful dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give Moros y Cristianos a try!

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