Spanish Black Beans and White Rice | Moros y Cristianos

Ingredients

• 30 ml (2 tbsp)extra virgin olive oil
• 3 clovesgarlic, roughly chopped
• 480 ml (2 cups)water
• 190 g (1 cup)short-grain rice
• to tastesea salt
• 45 ml (3 tbsp)extra virgin olive oil
• 1 smallonion, finely chopped
• 3 clovesgarlic, roughly chopped
• 1 smallred bell pepper, finely chopped
• 2 g (3/4 tsp)ground cumin
• 0.50 g (1/2 tsp)dried thyme
• 0.65 g (1/4 tsp)crushed red pepper
• 2tomatoes, finely grated
• 120 ml (1/2 cup)dry white wine
• 2 cans, 440 g (15.5 oz) eachblack beans, drained and rinsed
• 360 ml (1 1/2 cups)water
• 2bay leaves
• to tastesea salt and black pepper

Instructions

1. 1

   Warm the oil

   Set a saucepan over medium heat and add the first 30 ml of olive oil. After a couple of minutes, add the chopped garlic and stir continuously for 1 minute.

2. 2

   Add rice

   Pour in 480 ml water, season generously with salt and turn the heat up to high. Once boiling, stir in the rice, cover the saucepan and reduce the heat to low.

3. 3

   Cook and fluff

   Simmer until the rice is cooked through, following the rice packet instructions. Take the pan off the heat and gently fluff the rice with a fork.

4. 4

   Sauté vegetables

   While the rice simmers, heat a large frying pan over medium heat with the remaining 45 ml olive oil. After a couple of minutes, add the onion, red pepper and garlic, stirring continuously for 4 minutes until lightly sautéed.

5. 5

   Build the sauce

   Stir in the cumin, thyme and crushed red pepper, then quickly add the grated tomatoes, white wine, salt and pepper. Turn the heat to high, stir and bring the mixture to a simmer.

6. 6

   Add the beans

   Simmer for about 5 minutes, until the alcohol has cooked off and the grated tomatoes have thickened slightly. Add the black beans, 360 ml water, a little salt and the bay leaves, then stir.

7. 7

   Simmer the beans

   When the pan comes to a boil, cover it and lower the heat. Simmer for 10 minutes.

8. 8

   Serve the dish

   Spoon some rice into a shallow bowl and serve the black beans beside it. Garnish with fresh parsley if you like.

What is Moros y Cristianos?

Moros y Cristianos means “Moors and Christians” in Spanish, a name referring to the contrast between the black beans and white rice. The dish is especially associated with Cuban cooking, where rice and beans are familiar staples.

This version cooks the rice and beans separately, then serves them side by side. Garlic rice and a tomato-based bean sauce keep the two parts distinct while bringing plenty of savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 18g protein, 84g carbs, 19g fat.

The rice supplies most of the carbohydrates, while olive oil contributes much of the fat. Black beans provide protein as well as additional carbohydrates, and the tomatoes and vegetables add flavour to the bean portion. For a more balanced plate, serve alongside a generous portion of salad or vegetables.

Build flavour in the bean base

Aromatics: onion, red pepper and garlic form the base of the beans. Chop them finely so they soften evenly in the oil.

Seasoning: cumin, thyme and crushed red pepper go in after the vegetables have sautéed. Stir them briefly before adding the tomatoes so their flavour blends into the oil.

Let the tomatoes thicken

Tomatoes and wine: finely grated tomatoes make a smoother sauce than chopped pieces. Simmer the mixture for about 5 minutes, until it thickens slightly and the wine’s alcohol has cooked off.

Beans: add the drained, rinsed beans with the water and bay leaves, then simmer covered for 10 minutes. The beans are already cooked, so this stage is mainly for warming them through and bringing the flavours together.

Cook the rice gently

Garlic oil: stir the garlic continuously for 1 minute after adding it to the warm oil; this helps flavour the rice without letting the garlic catch.

Low heat: once the rice and water boil, cover the pan and reduce the heat. Use the packet instructions to judge the cooking time, since rice varieties can differ.

Check texture and doneness

Rice: it should be tender when cooked through. Rest it off the heat as directed, then loosen the grains gently with a fork rather than stirring vigorously.

Beans: the sauce should look slightly thickened and the beans should be hot. If the pan looks dry while simmering, keep the lid on and check the heat rather than letting the sauce reduce too far.

Serve it simply

Bowl: spoon the rice and beans next to each other in a shallow bowl, as the method suggests. A little fresh parsley makes a bright finishing touch if you have some.

On the side: serve with a crisp green salad or cooked vegetables for a fresher contrast to the soft rice and beans.

Recipe notes & tips

• Rinse and drain the canned beans well before adding them to the pan.
• Keep the garlic moving as it cooks so it does not brown too quickly.
• Grate the tomatoes finely to help them melt into a smooth sauce.
• Check the rice packet for its recommended simmering time.
• Fluff the cooked rice gently with a fork to avoid mashing the grains.
• Taste the bean sauce before serving and adjust the salt and pepper if needed.

Variations

• Fresh parsley: scatter it over the bowls just before serving for a fresh finish.
• Milder beans: reduce or leave out the crushed red pepper.
• Extra vegetables: serve with a side of sautéed greens or roasted vegetables.
• Different rice: use another short-grain rice, adjusting the cooking time to its packet instructions.
• More tomato: add another finely grated tomato for a fruitier, looser sauce.

Common mistakes to avoid

• Garlic browning: stir it continuously and add the water after 1 minute.
• Rice sticking: lower the heat and cover the saucepan once the water comes to a boil.
• Rice turning mushy: fluff it gently with a fork instead of vigorously stirring.
• Vegetables colouring too quickly: keep them moving and maintain medium heat during their 4-minute sauté.
• Sauce too thin: allow the tomato and wine mixture to simmer for about 5 minutes, until slightly thickened.
• Beans breaking up: stir gently after adding them and keep the final simmer low.

How to store

Refrigerate the rice and beans separately in airtight containers and use within 3 days. Reheat until piping hot, adding a splash of water if either part has dried out; stir the beans gently as they warm.

Frequently asked questions