Cuban rice and 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... these Cuban rice and beans are the best 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.
Click here for the Sofrito recipe. Sometimes in Cuba the rice will be served separate from the beans to mix the ratio that you want, but most often the Cuban rice and beans are served together.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Cuban Moros and Cristianos (Rice and Beans)
- 1 can black beans
- 2-3 cups white rice cooked
- 1/3 cup sofrito see recipe under sauces
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- drizzle apple cider vinegar
- 1 clove garlic finely chopped
- 1 cup beer or broth
- 1/2 can tomato sauce
- In a pot, add olive oil and saute 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.