Delve into the heart of Cuban cuisine with this flavorful Arroz y Frijoles recipe. Also known as Moros y Cristianos, this traditional Cuban dish features a harmonious blend of black beans and rice, cooked together with aromatic spices and seasonings. The combination of tender beans and perfectly cooked rice creates a comforting and satisfying dish that's a staple in Cuban households. Enjoy the rich cultural heritage of Cuba with every bite of this classic dish.

ARROZ Y FRIJOLES (MOROS Y CRISTIANOS)

DIFFICULTY: MODERATE


GALLERY                                                                                                                                                                  

INGREDIENTS                                                                                                                                                       

4 Persons

For the Arroz y Frijoles:
  • 1 cup black beans, soaked overnight and drained
  • 1 cup long-grain white rice
  • 2 cups water
  • 1/4 cup olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 tbsp white vinegar
  • Salt, to taste
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 lime, cut into wedges

INSTRUCTIONS                                                                                                                                                     

1) In a large pot, combine the soaked black beans and 2 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook the beans until they are tender, about 1 to 1.5 hours. Drain and set aside.

2) In a separate pot, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté until the vegetables are softened.

3) Stir in the minced garlic, ground cumin, oregano, black pepper, and bay leaf. Cook for about 1 minute until fragrant.

4) Add the cooked black beans to the pot and mix well with the seasoned vegetables.

5) Incorporate the white rice into the bean mixture and stir to combine.

6) Pour in 2 cups of water and add the white vinegar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed.

7) Remove the bay leaf and discard.

8) Fluff the Arroz y Frijoles with a fork and season with salt to taste.

9) Garnish with chopped cilantro or parsley and serve the dish hot with lime wedges on the side.

NUTRITIONAL INFORMATION (per serving)                                                                                       

Calories: 280 kcal

Protein: 6g

Carbohydrates: 48g

Fat: 7g

Fiber: 5g

Sodium: 10mg

DURATION : 2 hours (including soaking time)                                                                                                                                                                                                                                                                                                                                     

TRICK & TIP                                                                                                                                                           

For added richness, you can stir in a tablespoon of butter or a splash of coconut milk into the cooked Arroz y Frijoles before serving. Serve it alongside grilled meats or roasted vegetables for a complete Cuban-inspired meal.