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

  • ptsmoot Posted: 02/01/09
    Worthy of a Special Occasion

    I've made this several times (following the recipe exactly), and each time was impressed by the terrific flavors. This is my go-to rice and beans dish. Will make again often! And yes, it doese make an awesome burrito filling too...

  • Missconduct Posted: 02/27/09
    Worthy of a Special Occasion

    Pretty good, I will definately make this again. I only made 1/2 & it still made a lot.

  • Emily830 Posted: 11/22/11
    Worthy of a Special Occasion

    Made this for my son's second grade class assignment: he had to do a presentation on Cuba and bring something Cuban to eat. It was SO good that I made it the next night for my family...very simple, cheap and delicious!

  • rdaskalos78 Posted: 02/14/12
    Worthy of a Special Occasion

    This was so delicious! I served it alongside blackened cod. This would absolutely make a great vegetarian dinner. I am definitely making this again!

  • Madchen Posted: 02/07/12
    Worthy of a Special Occasion

    This was a really good last minute dinner! I had everything on hand and the flavors blended really well.

  • franMc Posted: 04/15/12
    Worthy of a Special Occasion

    Nicely seasoned and very flavorful. The fennel seed brought a different but subtle enhancement to the other spices. This is a very versatile dish.

  • phoebe1214 Posted: 07/05/13
    Worthy of a Special Occasion

    I used a 1/2 pound dried black beans. I substituted fresh cilantro for the coriander and fresh oregano for the dried oregano. I followed the recipe omitting all the salt until the beans had cooked for about three hours. I then seasoned with salt and continued to cook for about another hour. The finished beans were DELISH! Everyone in the family from the toddler to the adults gobbled these up.

  • EllenDeller Posted: 07/21/14
    Worthy of a Special Occasion

    Was looking for a substantial side to go with a bit of leftover ginger and thyme-brined pork loin roast--something hearty that would complement the ginger notes in the meat. This was fantastic! We all loved it. I made 1/3 the recipe but kept the spices at 1/2 since we find that CL recipes are a little under-spiced for our tastes. Also added Tabasco at the table. This rice and beans dish, the sliced cold pork, steamed kale, and some sliced melon made quite a feast.


More From Cooking Light