This recipe is a simplified take on moros (Cuban black beans and rice), a classic side dish. We make a shortcut version using canned beans. A little smoky bacon and a quick sofrito add authentic flavor with minimal effort. No soaking, no long cooking time, no fuss—just a delicious rice dish that delivers on flavor.
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What’s great about this recipe
- It’s a shortcut version of what can be an involved recipe.
- Made with everyday, easily accessible ingredients and you still get great authentic flavor.
- This rice recipe reheats really well so it’s great for meal prep.
- Deliciously different side dish that pairs well with chicken, steak, pork or it’s great on it’s own for a lite meal or snack.
What you’ll need
🥓 Pork – Bacon adds a smoky base to the dish and provides the fat to cook the sofrito.
🧅 Produce – Onions and garlic are used in the sofrito and bring lots of flavor to the base of the dish. If desired, you can also include a small amount of green bell pepper. It’s traditional in moros but can easily overpower the dish, so use it sparingly.
🥫 Pantry Items – Tomato paste deepens the flavor of the sofrito. Canned black beans (undrained) are the shortcut that makes this version quick and easy, and their liquid helps season and color the rice. Use long-grain white rice—jasmine rice works great too. Chicken broth is used instead of water to add more flavor.
🧂 Seasoning – Salt, oregano, cumin, and black pepper give the rice a well-balanced flavor, and a bay leaf adds a subtle earthy note as everything simmers.
📖 See the recipe card for quantities and preparation.
How to Make Moros (Cuban Black Beans and Rice)
- Add the bacon to a medium saucepan over medium heat. Cook until crispy and the fat has rendered, about 7–9 minutes. Stir often.
- Add the onion (and green pepper if using). Cook for 2 minutes, stirring often.
- Stir in the garlic and tomato paste. Cook for 30 seconds.
- Add the black beans with their liquid, chicken broth, salt, oregano, cumin, black pepper, and bay leaf. Stir to combine.
- Bring to a simmer, then stir in the rice.
- Let it cook uncovered for 5–7 minutes, until some of the liquid has cooked down. Stir occasionally to prevent sticking.
- When you can see the rice on the surface and it doesn’t sink when stirred, reduce the heat to low. Cover and cook for 22–25 minutes, or until the rice is tender and the liquid is absorbed. Stir once halfway through by gently folding the rice from the bottom up.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork, discard the bay leaf, and serve.
Substitutions and variations
Rice: Jasmine rice can be used instead of regular long-grain white rice. While not traditional, it gives the dish a fragrant, slightly richer flavor.
Green bell pepper: Traditionally used in moros. To include it, add ¼ pepper (seeded and finely diced) with the onion to sauté.
Beans: This recipe is written for canned black beans. If using home-cooked black beans, substitute about 1¾ cups cooked beans and include about ½ cup of the cooking liquid.
Make it meatless: Skip the bacon and use olive oil, avocado oil, or similar. Replace the chicken broth with vegetable broth. Water will work too, but you may need to bump up the spices.
Recipe tips and notes
- Use a fine mesh strainer to rinse the rice thoroughly with cold water until the water runs clear. This helps remove excess starch, which is important to prevent the rice from becoming gummy.
- For best results, use a non-stick or well-seasoned saucepan that is not prone to sticking. This reduces the risk of scorching and ensures even cooking—especially during the final stage when we don’t stir. We used a 3.5-quart non-stick saucepan for this recipe.
- If you are sensitive to salt, use low-sodium chicken broth and/or canned beans. You can also reduce the amount of added salt.
- Let the rice rest off the heat and fluff it gently with a fork at the end. Letting the rice sit, covered, after cooking helps the grains firm up and makes fluffing easier. Don’t skip this step.
Storing and Reheating Instructions
Refrigerator: Allow leftovers to cool, then store in an airtight container in the refrigerator for 3 to 4 days.
Freezer: Let the rice cool completely, then transfer to a freezer-safe container or zip-top bag. Label with the contents and date. Freeze for up to 1 month for best texture and taste.
Reheating:
Microwave: Place the desired portion on a microwave-safe plate and cover with a damp paper towel. Microwave in short intervals, stirring in between, until heated through.
Stovetop: Add the rice to a non-stick skillet over medium-low to low heat. Add ½ to 1 teaspoon of water per serving and cover with a lid to create steam. Stir occasionally until hot.
Food safety: Do not leave cooked food out at room temperature for more than 2 hours—1 hour if the temperature is over 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Looking for something to serve with these easy moros? This classic rice dish goes great with a variety of Cuban mains. Try it with bistec de palomilla, a simple, thin-sliced steak, or these pan-fried pork chops—both come together fast and deliver big flavor with minimal effort. If you’re in the mood for a feast, lechon asado is always a hit—slow-roasted and full of garlicky, citrus flavor.
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📖 Recipe
Easy Moros (Cuban Black Beans & Rice)
Ingredients
- 2 strips Bacon cut into 1-inch pieces
- 1 small Onion finely diced (¼ to ⅓ cup)
- 2 Garlic Cloves minced
- 1 teaspoon Tomato Paste
- 1 (15-ounce) can Black Beans do not drain
- 2¼ cups Chicken Broth
- 1 teaspoon Salt
- ½ teaspoon Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 1 Bay Leaf
- 1½ cups Long-Grain White Rice rinsed and drained
Instructions
- Add the bacon to a medium saucepan and place over medium heat. Cook until crispy and the fat has rendered, about 7–9 minutes. Stir frequently.
- Add the onion and cook for 2 minutes, stirring often.
- Stir in the garlic and tomato paste. Cook for 30 seconds.
- Add the black beans with their liquid, chicken broth, salt, oregano, cumin, black pepper, and bay leaf. Stir well.
- Keep the heat at medium and bring the liquid to a simmer (this will take just a few minutes). Add the rice and stir well. Let it simmer uncovered for 5–7 minutes, or until some of the liquid has cooked out. You should see the rice on the surface; when stirred, it should no longer sink to the bottom. Stir occasionally to prevent sticking.
- Lower the heat to low, cover, and cook for 22–25 minutes, or until the rice is tender and the liquid is absorbed. Stir once halfway through cooking, gently folding the rice from the bottom to the top.
- Remove from the heat and let it sit, covered, for 5 minutes. Fluff with a fork, remove the bay leaf, and serve.
Notes
- Green bell pepper is a traditional ingredient in moros, but it can easily overpower the dish. We prefer to go without. If using, add just ¼ pepper (seeded and finely diced) with the onion to sauté.
- Rinse the rice well until the water runs clear to remove excess starch and prevent gumminess.
- Use a non-stick or well-seasoned saucepan to reduce the risk of sticking.
- Use low-sodium broth and/or beans if you're sensitive to salt.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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