Moros y Cristianos
A Cuban classic of black beans and white rice cooked together with sautéed onions, garlic, and cumin for deep, savory flavor. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion
- 4 cloves garlic cloves
- 1.5 cups long-grain white rice
- 1 can (15 oz) canned black beans, with liquid
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon each salt and black pepper
Instructions
- 1
Cut the onion lengthwise from root to tip, then lay each half flat on the cutting board and slice crosswise into thin half-moon pieces, about 1/4-inch thick.
- 2
Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—using a knife and cutting board.
- 3
Pour 3 tablespoons olive oil into a large pot, place it over medium-high heat, and wait until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 4
Add the sliced onion to the hot oil and stir once every 30 seconds until the onion turns translucent and the edges begin to soften, about 4 minutes.
- 5
Add the minced garlic to the pot and stir constantly for about 30 seconds until the kitchen smells strongly of garlic—this wakes up the spice.
- 6
Sprinkle 1 teaspoon cumin into the pot and stir for about 30 seconds until you smell warm, earthy fragrance coming from the spice.
- 7
Pour in 1.5 cups rice and stir constantly for about 1 minute so each grain gets coated with oil—the rice will look translucent on the edges.
- 8
Add 1 can black beans with their liquid and 2 cups vegetable broth to the pot, then stir once to combine.
- 9
Sprinkle 0.5 teaspoon salt and 0.5 teaspoon black pepper over the top, then stir once more.
- 10
Bring the mixture to a boil over high heat—you'll see large bubbles breaking the surface constantly—then immediately turn the heat down to low.
- 11
Cover the pot with a lid and simmer without lifting the lid for 18 minutes, until all the liquid has been absorbed and steam no longer escapes from under the lid.
- 12
Remove the pot from heat and let it rest, covered, for 5 minutes—this allows the rice to firm up and absorb remaining moisture.
- 13
Fluff the rice and beans with a fork by stirring gently until the mixture is evenly combined, then divide among bowls and serve.
Tools you’ll need
- Large pot with lid (at least 4-quart capacity)
- Cutting board
- Chef's knife
- Large spoon or wooden spoon for stirring
- Fork for fluffing
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