How to Make Cuban Black Beans and Rice / Moros y Cristianos / Congri

black beans

🥗Healthier: pinto beans

💰Cheaper: canned black beans

Canned black beans save time and are often cheaper than dried.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

White rice is usually less expensive and cooks faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often more affordable and has a neutral flavor.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Chop 1/4 onion, 1/4 green bell pepper, 1 garlic clove, and 2 tablespoons fresh cilantro in a chopper.

Heat a skillet and add 1 tablespoon of olive oil.

Add 1 cup of jasmine rice to the skillet and stir to combine with the oil.

Add 1 can of black beans (do not drain) to the skillet.

Add 1/2 teaspoon each of salt, pepper, cumin, and oregano to the skillet.

Mix in the chopped peppers and onions.

Add 1 cup of water to the skillet and stir.

Add 1 bay leaf, ensuring it is submerged.

Bring to a strong boil, then lower the flame to the lowest setting, cover, and simmer for 20 minutes.

After 20 minutes, fluff the rice and remove the bay leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary