What is Moro rice and how is it different from other rice and beans dishes?

Moro rice, also called Moros y Cristianos, is a Cuban dish combining black beans and white rice cooked together with spices like cumin, oregano, garlic, and sometimes bacon. Unlike separate rice and beans dishes, Moro rice simmers the ingredients in one pot, allowing flavors to meld and the rice to absorb the seasoned black bean broth, resulting in a cohesive, savory dish with a distinctive color and taste.

Can I use dry black beans instead of canned when making Moro rice?

Yes, using dry black beans often improves flavor and gives Moro rice a richer, darker color. Soak the beans overnight, then simmer with aromatics like onion, garlic, and bay leaves until tender. Reserve some cooking liquid to cook the rice, which adds essence from the beans. Adjust liquid amounts carefully since dry beans require longer cooking times and more attention to moisture levels than canned beans.

How do I prevent Moro rice from becoming mushy?

To avoid mushy Moro rice, rinse the rice thoroughly before cooking to remove excess starch. Use the proper rice-to-liquid ratio by including reserved bean cooking broth but avoid excess water. Cook on medium heat without stirring too much during simmering. Also, soaking dry beans beforehand and using their cooking liquid helps control texture and flavor, keeping the rice grains separate and fluffy.

What are common side dishes to serve with Moro rice?

Moro rice pairs well with traditional Cuban proteins like roasted pork, chicken, or fried fish. It also complements sides such as yuca with mojo sauce, tostones (fried green plantains), and maduros (fried sweet plantains). These sides balance the hearty flavor of the rice and beans, making for a complete and satisfying meal rooted in Cuban cuisine.

Is it okay to make Moro rice in advance and reheat it?

Yes, Moro rice can be prepared a day ahead and reheated without losing quality. Store it in an airtight container in the refrigerator for up to 3 days. When reheating on the stovetop, add a splash of water or broth to prevent dryness and heat gently while stirring occasionally. This makes it a convenient dish for meal prep or entertaining.

Moro Rice with Black Beans Recipe Packed with Cuban Flavor

Name: moro rice
Prep time: 1 h
Cook time: 50 min
Total time: 1 h
Cuisine: Cuban
Ingredients: 6 ounces (approximately 170 g) dry black beans; 8 cups water (divided); 3 slices thick-cut bacon (reserve bacon fat); 1/2 cup diced green bell pepper; 1 small diced onion; 2 cloves garlic, minced; 1 cup uncooked long-grain rice, rinsed; 1 1/2 cups cooking liquid from beans (black bean stock); 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1 bay leaf; Salt and pepper to taste

Description

🍚 Moro Rice with Black Beans offers a rich, savory Cuban classic combining aromatic spices, black beans, and crispy bacon for a comforting one-pot meal.
🥓 This hearty dish pairs perfectly with mojo pork, roasted chicken, or fried plantains, delivering authentic Cuban flavors in every bite.

Ingredients

Scale

6 ounces (approximately 170 g) dry black beans

8 cups water (divided)

3 slices thick-cut bacon (reserve bacon fat)

1/2 cup diced green bell pepper

1 small diced onion

2 cloves garlic, minced

1 cup uncooked long-grain rice, rinsed

1 1/2 cups cooking liquid from beans (black bean stock)

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

Instructions

Prepare the Beans: Soak 6 ounces of dry black beans in 3 cups of water overnight to soften.

Cook Beans: Drain soaked beans, place in a pot with 5 cups fresh water, half the onion, half the green bell pepper, two garlic cloves, bay leaf, and optionally cilantro sprigs. Bring to a boil, then simmer about 60 minutes until beans are tender, adding water if needed.

Reserve Beans and Stock: Set aside 1 1/2 cups of beans with their cooking liquid (bean stock) for the rice.

Cook Bacon and Sauté Vegetables: In a large pot, cook 3 slices of thick-cut bacon until crispy. Reserve bacon fat, drain and chop the bacon. Sauté diced bell pepper and onion in bacon fat for 2-3 minutes, then add minced garlic and cook for 30 seconds.

Add Rice and Spices: Stir in 1 cup rinsed long-grain rice, reserved beans with liquid, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, bay leaf, salt, and pepper.

Simmer: Cover pot, reduce heat to low and cook for 30 minutes without opening the lid to allow rice to absorb flavors and steam fully.

Finish Cooking: Stir rice to prevent sticking; cook an additional 5-10 minutes until rice is fluffy and tender.

Rest and Fluff: Remove from heat, keep covered for 5-10 minutes then fluff with a fork.

Combine and Serve: Mix chopped crispy bacon into the rice and serve warm.

Notes

⏳ Soak dried beans overnight to deepen flavor and enhance texture.
🚫 Avoid opening the lid while cooking rice to ensure it cooks evenly and stays fluffy.
🥓 Use bacon fat to sauté vegetables for added depth and authentic taste.

Prep Time: 10 minutes
Cook Time: 50 minutes
Cook Time: 50 minutes
Category: Main Dish
Method: Simmering
Cuisine: Cuban

Nutrition

Serving Size: 1 cup
Calories: 252 kcal
Sugar: 1 g
Sodium: 125 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: N/A
Trans Fat: 0 g
Carbohydrates: 37 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 12 mg

Keywords: Moro Rice, Black Beans, Cuban Rice, Authentic Cuban