Name: Cuban Black Beans and Rice (Moros y Cristianos) (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 slices Bacon-chopped; 1 medium Yellow onion-diced; 1 medium Green bell pepper-diced; 4 cloves Garlic-minced; 1 can Black beans-with liquid; 1 1/2 cups Long grain white rice-rinsed; 1 1/2 cups Chicken broth; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 tbsp Olive oil; 1 tsp Salt

Recipe tier

A convenient and flavorful version of the Cuban classic using canned beans for a fast weeknight meal without sacrificing the traditional sofrito foundation.

Total 45 min

Serves 4 servings

Steps 6

Ingredients 11

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Soul kitchen · 60 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 18m Cook 27m Plate 5m Reset 10m

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2 slices 60 g Bacon-chopped
1 medium 150 g Yellow onion-diced
1 medium 120 g Green bell pepper-diced
4 cloves 20 g Garlic-minced
1 can 425 g Black beans-with liquid
1 cups 280 g Long grain white rice-rinsed
1 cups 355 mL Chicken broth
1 tsp 2 g Ground cumin
1 tsp 1 g Dried oregano
1 tbsp 15 mL Olive oil
1 tsp 6 g Salt

Equipment

Instructions

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In a large pot or Dutch oven, heat the Olive oil over medium heat and add the Vegetables and Pork ingredients.
Sauté the bacon, onion, and bell pepper until the vegetables are softened and the bacon has rendered its fat, about 8 minutes. Stir in the garlic and cook for 1 additional minute.
Add all Beans and Rice ingredients to the pot, including the liquid from the canned beans and the chicken broth.
Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
Simmer for 20 minutes or until the rice is tender and the liquid is fully absorbed.
Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.