Quick Cuban-Style Black Beans and Rice

With a few shortcuts, you can enjoy this satisfying dish any day of the week!

Moros y Cristianos (Black Beans and White Rice)

The Spruce / Eric Kleinberg

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Yield: 4 bowls

Black beans served with white rice is a beloved staple in Cuban cooking. Traditionally, the beans are cooked from scratch, starting with dried black beans and aromatics (including recaito), which get simmered together on the stovetop for hours until the beans are tender. Although this recipe skips that step and uses canned black beans, the result is a very tasty and flavorful dish, perfect for when you need to get a meal together quickly.

What Is the Difference Between Recaito and Sofrito?

Recaito and sofrito are similar wet seasonings. They are both made with culantro or cilantro, but sofrito usually includes tomato.

Can You Use Dried Beans In This Recipe?

Absolutely! Cook dried black beans on the stovetop, in the slow cooker, or in the pressure cooker.  Replace the canned beans with 2 cups of freshly cooked black beans and 1/2 cup of water or broth.

What Goes with Rice and Black Beans?

Many dishes go well with rice and black beans, including broiled or grilled steaks, Cuban mojo chicken, Picadillo with ground beef, Cuban beef stew (ropa vieja), and Cuban roast pork. If you prefer to keep your rice and beans as the main event, try adding sliced or diced fresh tomatoes and/or avocados, fresh salsa, fried sweet plantains, cornbread, or tortillas.

Tips for Making the Best Easy Cuban Blac Quick Cuban-Style Black Beans and Rice

  • Stay by the stove—While this is a shortcut recipe, it's not one you can walk away from. Be sure to stir the beans as needed to prevent sticking, especially near the end of the cook time.
  • Season with care—Taste your beans before adding salt. Some canned beans are saltier than others and you don't want to overdo it.
  • Double the recipe—Serving a crowd? This easy recipe is also easy to double or triple.

"The Cuban-style black beans and rice were tasty and the flavors were well balanced. It's a simple recipe to prepare and cook. Thirty minutes was plenty of time to cook the beans; I had to stir them a few times near the end of the cooking time to prevent sticking." —Diana Rattray

Black Beans and White Rice Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 (15-ounce) can black beans, undrained

  • 1/4 cup recaito

  • 1/2 teaspoon oregano

  • 1 bay leaf

  • 1/2 teaspoon ground cumin

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • 4 cups hot cooked white rice

Steps to Make It

  1. Gather the ingredients.

    Moros y Cristianos (Black Beans and White Rice) ingredients

    The Spruce / Eric Kleinberg

  2. Combine 1 (15-ounce) can black beans, undrained, 1/4 cup recaito, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon ground cumin, 1 dash salt, or to taste, and 1 dash freshly ground black pepper, or to taste, in a saucepan.

    Combine all ingredients, except the white rice, in a saucepan

    The Spruce / Eric Kleinberg

  3. Bring to a boil over medium heat.

    bean mixture cooking in a saucepan

    The Spruce / Eric Kleinberg

  4. Lower heat and let simmer uncovered until beans reach your desired consistency, anywhere from 30 to 40 minutes.

    beans cooking in a saucepan

    The Spruce / Eric Kleinberg

  5. Remove and discard bay leaf.

    Remove and discard bay leaf from the bean mixture

    The Spruce / Eric Kleinberg

  6. Serve black beans side by side or over the top of 4 cups hot cooked white rice.

    Moros y Cristianos (Black Beans and White Rice)

    The Spruce / Eric Kleinberg

Feeling Adventurous? Try This:

  • For heat, add a minced jalapeño or a dash of cayenne pepper.
  • For brightness—and a lovely pop of green—sprinkle with fresh chopped cilantro, sliced green onions, or lime wedges.
  • For creaminess, top with a dollop of sour cream.
  • For heartier beans, add about 1/2 cup of sliced smoked sausage or diced ham to the beans. Alternatively, sauté 8 ounces of ground chorizo or beef until browned; drain and add to the beans.

How to Store and Freeze

  • Refrigerate leftover black beans and rice in an airtight container for up to 4 days.
  • To freeze leftover black beans, transfer them to an airtight container or zip-close bag. Remove as much air as possible and freeze for up to 6 months.
  • Freeze leftover rice in zip-close bags or airtight containers for up to 1 month.
Nutrition Facts (per serving)
275 Calories
3g Fat
48g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 275
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 189mg 8%
Total Carbohydrate 48g 18%
Dietary Fiber 10g 35%
Total Sugars 0g
Protein 13g
Vitamin C 3mg 13%
Calcium 45mg 3%
Iron 4mg 20%
Potassium 464mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)