---
title: Moros y Cristianos (Cuban Black Beans and Rice)
servings: 6
prep time: 15 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/moros-y-cristianos
---

Gather @black bean{2%can}, @long-grain rice{400%g}, @ground cumin{2%tsp} and @bay leaf{2%leaf}.

Dice the @onion{1}, @bell pepper{1} and @garlic{4%clove} finely — this sofrito is the whole flavor base, so cut it close and even.

Warm the @olive oil{3%tbsp} in the lidded pot over medium heat; add onion and pepper and cook until soft and translucent, about 6 minutes. ~{6%minutes}

Stir in the garlic and cumin and cook just until fragrant, about 1 minute — this is bloom, not brown. ~{1%minutes}

Add the rice and stir a minute so every grain is coated in the sofrito oil before any liquid goes in. ~{1%minutes}

Pour in the black beans with their liquid and the bay leaves, then add water until it sits a knuckle above the rice; bring to a boil.

Cover, drop the heat to low, and cook undisturbed 25 minutes. ~{25%minutes}

Take off the heat and let it rest, still covered, 10 minutes so the rice finishes on residual steam. ~{10%minutes}

Discard the bay leaves, fluff with a fork, and serve under anything mojo-touched.