Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians. It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula. In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it… as it is one of the best rice and beans I have had the pleasure to enjoy. Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews. The homemade sofrito recipe is available under sauces.
Cuba Moros and Cristianos (Rice and Beans)
- 1 can of black beans
- 2-3 cups of already cooked white rice
- 1/3 cup of sofrito see recipe under sauces
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon of oregano and a drizzle of apple cider vinegar
- 1 garlic clove finely chopped
- 1 cup of beer or broth
- 1/2 can tomato sauce
- In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
- After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
- Let sit for 10-15 minutes before serving.