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Moros y Cristianos (Black Beans and Rice)

  • Author: Maxine Dubois
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Moros y Cristianos (Black Beans and Rice) is made with rice, onion, bell pepper, garlic, adobo, black beans, and orange juice.


  • 3 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • ½ red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons adobo
  • 1 teaspoon oregano
  • 1 (15 oz) can black beans, with the juices
  • ½ cup orange juice
  • 1 bay leaf
  • 1 cup long grain rice
  • Juice of ½ lime


  1. Open the can of beans and pour the liquid into a big cup. Add the orange juice into the same cup and whatever amount of water to measure a total of 2 cups of liquid.
  2. Bring a large saucepan on medium high heat and heat up the oil. When the oil shimmers, add the onion and peppers and cook until they’re soft, about 5-10 minutes.
  3. Add garlic and cook until fragrant, about 1 minute. Sprinkle the adobo and oregano, tossing until it stick to the veggies, and then pour in the 2 cups of cooking liquid, juice of a quarter lime, and the bay leaf into the saucepan. Sprinkle salt, as desired.
  4. Bring the liquid to a boil. Reduce heat to medium low and stir in the rice, beans, and cover. Cook still covered for about 15-25 minutes. You should reference your rice packet for cooking time.
  5. When the rice is done, fluff, and stir in the rest of the lime juice.


  • You can use canned beans or soak dry black beans overnight and they will cook in with the rice. 
  • Prep Time: 5-10 minutes
  • Cook Time: 20 minutes
  • Category: Sides
  • Method: Cooking
  • Cuisine: Cuban


  • Serving Size: 1
  • Calories: 250
  • Sugar: 2g
  • Sodium: 430 mg
  • Fat: 1.5 g
  • Carbohydrates: 51 g
  • Fiber: 8 g
  • Protein: 11 g
  • Cholesterol: 0 mg