Moros y Cristianos
Moros y Cristianos
Prep Time
35 mins
Cook Time
2 hrs
Total Time
2 hrs 35 mins
Moros y Cristianos (Moors and Christians) is the Cuban version of rice and beans, a dish that is popular throughout the Caribbean.
Course: Side Dish
Cuisine: Caribbean, Cuban, Vegan, Vegetarian
Servings: 4 people
Author: Nita Ragoonanan
  • 1⅓ cup long grain white rice
  • cup dry black beans
  • 2 cups cooking water of beans
  • 2 onions , diced
  • 2 cloves garlic , minced
  • ½ red bell pepper , diced
  • ½ green bell pepper , diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 2 bay leaves
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 16 oz. canned crushed tomatoes
  1. Soak the beans for 24 hours in a very large quantity of cold water.
  2. Rinse thoroughly.
  3. Add the beans and 5 cups of water in a large pot. Cook covered on low-medium heat for 1h30. The beans should be tender but not crushed.
  4. Add salt 10 minutes before the end of cooking.
  5. Drain the beans and set aside 2 cups of their cooking water.
  6. In a deep Dutch oven, heat the olive oil and fry the onion, garlic and bell peppers for 1 minute.
  7. Add the cumin, oregano, black pepper and bay leaves. Mix.
  8. Add the thyme and paprika and mix well.
  9. Add the rice, tomatoes, beans and cooking water to the beans.
  10. Cook covered for 20 minutes over low heat, stirring as the preparation tends to stick to the bottom of the casserole.
  11. When all the liquid is absorbed by the rice, remove from heat and let stand 5 minutes before serving.