Moros y Cristianos

Moros y Cristianos
Staff Writer
Moros y Cristianos

Jason Varney

Moros y Cristianos

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.

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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.


Calories per serving:

387 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:



  • Fat 6g 9%
  • Carbs 69g 23%
  • Saturated 1g 6%
  • Fiber 10g 39%
  • Trans 0g
  • Sugars 6g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 14g 29%
  • Cholesterol 4mg 1%
  • Sodium 1,199mg 50%
  • Calcium 86mg 9%
  • Magnesium 84mg 21%
  • Potassium 811mg 23%
  • Iron 4mg 24%
  • Zinc 2mg 11%
  • Phosphorus 248mg 35%
  • Vitamin A 46µg 5%
  • Vitamin C 43mg 72%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 95µg 24%
  • Vitamin E 2mg 9%
  • Vitamin K 13µg 17%
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