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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.
Course Basic Recipes, Side dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 231kcal


  • 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


  • 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.


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.


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