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.
Dishes you can make using Black Beans
How to make Black Beans and Rice
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.
Black Beans and Rice Recipe
Ingredients
- 1 tablespoon vegetable oil or lard
- ¼ cup white onion finely diced
- 1 small garlic clove minced
- 1 cup of cooked black beans
- ¼ 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
Nutrition
Provecho!
Mely Martínez,
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More recipes:
Molotes Plantain Patties Stuffed with Black Beans & Cheese
Beans from the Pot / Frijoles de la Olla
mandy k
I have made this cooking the rice and beans together. I've always done it that way on my lazy days, when I'm not feeling the cooking. I like throwing some pork meat in there as well. It falls apart as it cooks and then walla! Burrito filling 🙂
Fabiola Blogger
Me encanta esto!!! Sería capaz de comerlo todos los días 😛
Anonymous
This is a keeper! My husband loves black beans and me - not so much. We both loved this dish. I tried this recipe just for something different and was pleasantly surprised at good it is. Thank you.
Anna
Hello! I love seeing your recipes and have tried several of with great success and enjoyment! I was surprised to read that this rice and beans recipe ( Moros y Cristianos) is popular in Vera Cruz. I don't know much about Vera Cruz, but I grew up in Belize, which is about a one day drive south-east from there. In Belize, a very similar version of this is one of the most well-known dishes country-wide. I love rice n beans! The traditional way there as well is to cook the beans and the rice together. Thanks for bringing us all these authentic Mexican recipes! When I'm looking for something Mexican, yours is one of the first sites I go to.
Anna
Becky Clark
I love this in the morning with eggs and tortillas!
mmartinez
Hello Becky,
Wow, that is such a great idea. It never occurred to me to have the black beans and rice for breakfast. I love a small bowl of black beans for breakfast.
walter
gonna try this afternoon
mmartinez
Let me know how it turns out for you.
Lisa
Looks like gallo pinto!! Popular dish in Nicaragua and Costa Rica. The beans are different but some people use black beans. Mmmmm.
Tianna
What is the bean broth?
Mely Martínez
The water where you cooked the beans.