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You are here: Home » Recipes » Basic Recipes

Black Beans and Rice

Published: Aug 25, 2016 · Updated: Mar 11, 2021 by Mely Martínez

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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.

Moros y Cristianos - Black Beans and Rice

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moros y cristianos | black beans and rice recipe

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

  • REFRIED BEANS
  • CHORIZO - BLACK BEAN SOUP
  • BLACK BEANS SALAD
  • BLACK BEAN TAMALES

How to make Black Beans and Rice

JUMP TO FULL INSTRUCTIONS

moros y cristianos | black beans and rice recipe | Mexican Recipes

DIRECTIONS:

black beans and rice recipe | Mexican Recipes
  • 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)
black beans and rice recipe | Mexican Recipes


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

creamy guacamole

Provecho!

Mely Martínez,

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Black Beans and Rice

Mely Martínez
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.
4.75 from 24 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Basic Recipes, Side dish
Cuisine Mexican
Servings 6
Calories 231 kcal

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

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: 0.5cupCalories: 231kcalCarbohydrates: 44gProtein: 5gFat: 2gSaturated Fat: 2gSodium: 42mgPotassium: 164mgFiber: 3gVitamin A: 20IUVitamin C: 0.7mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!

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  1. Chris Crowley

    May 30, 2022 at 11:18 am

    Tried this recipe. I made a few changes. I used red onions, chili powder, and a little cayenne. This is a very good meal.

    Reply
  2. Les

    April 02, 2022 at 1:48 pm

    If canned beans are used, would you use the canned bean juice slightly diluted with water in lieu of bean broth?

    Reply
    • Mely Martínez

      April 02, 2022 at 4:50 pm

      Hello Les,
      Yes, you can actually do that.

      Reply
  3. Chelsea Buchanan

    April 18, 2021 at 2:48 pm

    Can I use canned black beans and just use the broth that is in the can? Thank you

    Reply
    • Mely Martínez

      April 18, 2021 at 5:39 pm

      Hello Chelsea,
      Yes, you can.

      Reply
  4. Tianna

    May 25, 2020 at 7:42 am

    What is the bean broth?

    Reply
    • Mely Martínez

      May 25, 2020 at 6:50 pm

      The water where you cooked the beans.

      Reply
  5. Rose Martine

    February 10, 2020 at 9:59 pm

    5 stars
    Thank you for sharing this recipe, I made this tonight, and it was amazing!! I am am going to freeze the leftover mixture in the fridge.

    Reply
  6. Lisa

    August 29, 2019 at 7:45 pm

    Looks like gallo pinto!! Popular dish in Nicaragua and Costa Rica. The beans are different but some people use black beans. Mmmmm.

    Reply
  7. walter

    October 18, 2018 at 3:22 pm

    gonna try this afternoon

    Reply
    • mmartinez

      October 18, 2018 at 7:21 pm

      Let me know how it turns out for you.

      Reply
  8. Becky Clark

    April 12, 2018 at 5:54 pm

    5 stars
    I love this in the morning with eggs and tortillas!

    Reply
    • mmartinez

      April 14, 2018 at 7:20 am

      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.

      Reply
  9. Anna

    January 30, 2017 at 2:16 am

    5 stars
    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

    Reply
  10. Anonymous

    September 02, 2016 at 7:27 pm

    5 stars
    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.

    Reply
  11. Fabiola Blogger

    August 29, 2016 at 2:32 am

    5 stars
    Me encanta esto!!! Sería capaz de comerlo todos los días 😛

    Reply
  12. mandy k

    August 26, 2016 at 7:05 am

    5 stars
    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 🙂

    Reply

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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