Moros y Cristianos Bowl
Creamy black beans and fluffy white rice layered in a bowl, finished with a quick garlic-lime oil and crispy onions. The true Cuban comfort-food classic, ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 1 cup white rice
- 1 can (15 oz) black beans, canned (drained and rinsed)
- ½ medium, thinly sliced yellow onion
- 4 cloves garlic cloves, minced
- 4 tbsp, divided olive oil
- 1 whole lime
- ½ tsp cumin
- 1 to taste salt and black pepper
Instructions
- 1
Boil rice in salted water until tender, about 15 minutes. Drain if needed.
- 2
While rice cooks, heat 2 tbsp oil in a skillet over medium-high. Add onion slices.
- 3
Cook onion, stirring occasionally, until edges blacken and char, about 8 minutes. Transfer to a plate.
- 4
Add remaining 2 tbsp oil to the skillet. Add minced garlic and cook until fragrant, 30 seconds.
- 5
Add black beans and cumin. Stir and warm through, about 2 minutes. Season with salt and pepper.
- 6
Divide rice and beans between bowls. Top with charred onion. Squeeze lime over and drizzle with pan oil.
Tools you’ll need
- medium pot with lid
- 12-inch skillet
- wooden spoon
- two bowls
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