Moros y Cristianos

Moros y Cristianos
Jason Varney

Ingredients

  • 2 Tablespoons  extra-virgin olive oil
  • large Spanish onion, diced
  • green bell peppers, diced
  • 2 Tablespoons  minced garlic
  • serrano chiles, seeds and ribs removed, diced finely
  • 10  plum tomatoes, diced
  • 4 Teaspoons  cumin seeds, toasted then ground
  • sprigs thyme
  • fresh bay leaves
  • 2 Cups  long-grain white rice
  •   Two 15-ounce cans black beans, preferably organic, drained and rinsed
  • quart chicken stock
  • 1/4 Cup  cider vinegar
  • 1 Tablespoon  kosher salt
  • 1/4 Teaspoon  freshly ground black pepper

Yes, Moros y Cristianos, the common Cuban name for this ubiquitous side dish, translates as "Moors and Christians." And yes, the black beans are taken for the dark-skinned Moors while the white rice grains are the lighter-complected Christians. And that's all I have to say about that. The dish itself, though, I could talk about all day; it is easy, absolutely delicious, and part-and-parcel of any proper Cuban barbecue. The base is a classic Cuban sofrito of onions, tomatoes, peppers, garlic, chiles, herbs, and spices. The resting step at the end helps make the rice moist yet fluffy.

See all rice recipes.

Click here to see Taking 'The Latin Road Home.'

Directions

Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onion, bell peppers, garlic, and chiles and cook until translucent, about 10 minutes. Stir in the tomatoes, cumin, thyme, and bay leaves and cook until fragrant, about 3 minutes.

Add the rice, beans, stock, vinegar, and salt and pepper. Bring to a boil over high heat, then reduce the heat to a simmer and cook, covered, until the rice is tender, about 20 minutes. Let rest uncovered for 2-3 minutes before serving.

Nutrition

Calories per serving:

387 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:

19%

Servings:

8
  • Fat 49g 76%
  • Carbs 549g 183%
  • Saturated 9g 45%
  • Fiber 77g 309%
  • Trans 0g
  • Sugars 46g
  • Monounsaturated 28g
  • Polyunsaturated 8g
  • Protein 115g 231%
  • Cholesterol 29mg 10%
  • Sodium 9,594mg 400%
  • Calcium 688mg 69%
  • Magnesium 671mg 168%
  • Potassium 6,488mg 185%
  • Iron 34mg 191%
  • Zinc 13mg 89%
  • Phosphorus 1,980mg 283%
  • Vitamin A 365µg 41%
  • Vitamin C 348mg 580%
  • Thiamin (B1) 2mg 156%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 33mg 164%
  • Vitamin B6 3mg 158%
  • Folic Acid (B9) 761µg 190%
  • Vitamin E 14mg 70%
  • Vitamin K 107µg 133%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...