Moros y Cristianos (Cuban-Style Black Beans and Rice)

In Cuba, the name of this dish refers to the mix of African and Spanish cultures. Vegetarians can make an entrée of this soul-satisfying side.

Yield: 12 servings (serving size: about 1/2 cup beans and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 9%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.5g
  • Carbohydrate: 55.5g
  • Fiber: 10.7g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 492mg
  • Calcium: 88mg

Ingredients

  • 2 cups uncooked long-grain rice
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • 6 garlic cloves, minced
  • 1 cup chopped seeded tomato
  • 2 tablespoons sherry vinegar
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup water
  • 3 (15-ounce) cans 50%-less-sodium black beans, rinsed and drained
  • 6 dashes hot pepper sauce (such as Tabasco)

Preparation

  1. Cook rice according to package directions, omitting salt and fat.
  2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic to pan; cook 10 minutes or until tender, stirring occasionally. Add tomato to pan; cook for 2 minutes. Add vinegar and the next 6 ingredients (through red pepper) to pan; cook for 2 minutes. Stir in 1/4 cup water, beans, and pepper sauce; bring to a boil. Reduce heat, and simmer for 10 minutes or until heated through, stirring occasionally.
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