Moros y Cristianos – Black Beans and Rice

Black Beans and Rice or Moros y Cristianos is a popular side dish in some areas of the state of Veracruz, as well as other southern parts of the country. It represents one of the many Cuban influences in our Mexican gastronomy, especially in Veracruz, where it is often served with fried plantains. The original version is made by cooking the rice along with the beans, but I usually prepare it when I have some leftover steamed rice.

Black Beans and Rice

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Even though Moros y Cristianos Black Beans and Rice is a side dish, I personally think it makes a tasty treat just by itself. However, it does make an excellent compliment to several main dishes, including pork chops. For some reason, pork chops make an awesome combination of these rice and beans, and even more so when you also add fried plantains and avocado (or guacamole)

This meal is also known by other names, including “ black beans and rice ” and “Casamiento”. “Casamiento” means “marriage”; I guess it refers to the marriage of the rice with the beans or the Spanish culture coming into the new world.

How to make Black Beans and Rice

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DIRECTIONS:

• Heat oil in a skillet at medium-high heat. Once hot, add the onion and minced garlic and sauté for a couple of minutes until the onion is transparent. (Please check the ingredients list below)
• Add the beans and cook for about 2 more minutes, allowing them to absorb some of the flavors of the onion.
• Stir in the cooked rice and pour the bean broth in the skillet. Keep cooking for about 5 minutes, until everything is hot. Season with salt and add oregano and cumin (if using)

Serve with some slices of fried plantains and a delicious creamy guacamole using the recipe below. This can even make a great meatless meal.

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4.41 from 10 votes

Black Beans and Rice Recipe

Black Beans and Rice or Moros y Cristianos is a popular side dish in some areas of the state of Veracruz, as well as other southern parts of the country. It represents one of the many Cuban influences in our Mexican gastronomy, especially in Veracruz, where it is often served with fried plantains.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Basic Recipes, Side dish

Cuisine: Mexican

Servings: 6

Calories: 231kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 1 tablespoon vegetable oil or lard
• ¼ cup white onion finely diced
• 1 small garlic clove minced
• 1 cup of cooked black beans
• 1/4 cup black bean broth
• 1 ½ cup of cooked rice
• ½ teaspoon Mexican oregano
• A pinch of ground cumin optional
• Salt to taste

Instructions

• Heat oil in a skillet over medium-high heat. Once hot, add the onion and minced garlic and sauté for a couple of minutes until the onion is transparent.
• Add the beans and cook for about 2 more minutes, allowing them to absorb some of the flavors of the onion.
• Stir in the cooked rice and pour the bean broth in the skillet. Keep cooking for about 5 minutes, until everything is hot. Season with salt and add oregano and cumin (if using)
• Serve with some slices of fried plantains and a delicious creamy guacamole using the recipe below. This can even make a great meatless meal.

Notes

As mentioned above, this version is prepared using already cooked white rice. This is not the traditional way it is cooked. Don’t forget that this recipe tastes even better when served with a side dish of creamy guacamole and fried plantains.

Nutrition

Serving: 0.5cup | Calories: 231kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 2g | Sodium: 42mg | Potassium: 164mg | Fiber: 3g | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 23mg | Iron: 1mg

Have you made this recipe? Let me know on InstagramTag @mexicoinmykitchen and hashtag me #mexicoinmykitchen!

Provecho!

Mely Martínez,

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