Cuban Black Beans and Rice

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves, peeled
• 1.5 cups long-grain white rice
• 2.5 cups low-sodium vegetable broth
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 teaspoon ground cumin
• 2 whole bay leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh cilantro, roughly chopped

Instructions

1. 1

   Heat a 12-inch skillet over medium heat and add 3 tablespoons of extra-virgin olive oil. Let it warm for about 1 minute — you should see it shimmer across the entire pan.

2. 2

   While the oil heats, dice 1 large yellow onion into 1/4-inch pieces, keeping them uniform so they caramelize evenly. Add the onion to the hot oil and cook, stirring occasionally, for 5–6 minutes. You want the onion to turn golden brown at the edges and smell sweet and fragrant — this is the foundation of flavor for the dish.

3. 3

   Finely mince 4 peeled garlic cloves. Push the caramelized onions to the side of the skillet, add the garlic to the cleared space, and let it sizzle for 30–45 seconds until it's fragrant — don't let it brown, or it will taste bitter. Stir the garlic into the onions.

4. 4

   Add 1.5 cups of long-grain white rice directly to the skillet and stir constantly for 2–3 minutes. The rice should feel dry to the touch and the grains should separate slightly — this toasting technique helps the rice stay fluffy and prevents mushiness.

5. 5

   Pour in 2.5 cups of low-sodium vegetable broth, scraping the bottom of the skillet with a wooden spoon to loosen any flavorful browned bits. Add 1 teaspoon of ground cumin and 2 bay leaves. Stir once, then raise the heat to medium-high.

6. 6

   Once the liquid reaches a gentle boil — you'll see steam rising and hear a steady bubble sound — reduce the heat to medium-low and cover the skillet with a tight-fitting lid. Simmer for 12–15 minutes without lifting the lid, as escaping steam is what cooks the rice.

7. 7

   While the rice cooks, drain and rinse 1 can (15 oz) of black beans under cold water in a fine-mesh strainer — this removes excess sodium and starch.

8. 8

   After 12–15 minutes, lift the lid carefully and check the rice. The liquid should be almost completely absorbed (a small amount of moisture remaining is fine). The rice grains should be tender but still have a slight bite, and you may smell a faint toasted aroma from the bottom — this is the prized crust called socarrat.

9. 9

   Stir in the drained black beans, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Mix gently but thoroughly, folding the beans and rice together for about 1–2 minutes to distribute flavors evenly. Remove from heat and let sit covered for 2 minutes to warm the beans through.

10. 10

    Remove the bay leaves with a fork or small spoon. Transfer the moros y cristianos to a serving bowl or platter and scatter 2 tablespoons of roughly chopped fresh cilantro over the top. Serve warm as a side dish or main course — it pairs beautifully with fried plantains, avocado, and fresh lime wedges.

Tools you’ll need

• 12-inch skillet with tight-fitting lid
• wooden spoon
• fine-mesh strainer
• small fork or spoon

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