The Cuban staple of beans and rice cooked together with sofrito of pepper, onion and garlic. Beans plus grain equals complete plant protein — generations of athletes were raised on exactly this plate.
10 minPrep
30 minCook
40 minTotal
4Serves
Moros y Cristianos (Cuban Beans and Rice)
by · Easy
Vegan
Source of protein
High fibre
Low fat
Low sugars
Free from every allergen we track.
The Cuban staple of beans and rice cooked together with sofrito of pepper, onion and garlic. Beans plus grain equals complete plant protein — generations of athletes were raised on exactly this plate.
10 minPrep
30 minCook
40 minTotal
4Serves
Nutrition
Per serving · 0.4 kg
485kcal2046 kJ
Protein17.4 g35%
Carbohydrate93.8 g36%
Net carbs †76.9 g
Sugars5.53 g6%
Fibre16.9 g
Fat8 g11%
Saturates1.02 g5%
Salt †0.86 g14%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
large pot
santoku knife
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
1 piece
Onion raw≈ 110 g
300 g
Rice parboiled, raw
1 pinch
Pepper black, dried
480 g
Kidney bean mature, canned, drained
0.5 g
Bay leaf
150 g
Sweet pepper green, raw
2 g
Cumin seed
3 piece
Garlic raw≈ 15 g
700 ml
Drinking water
25 ml
Olive oil
1 pinch
Common salt/table salt
1 g
Oregano dried
Instructions
1
Dice the onion, garlic and green pepper on a cutting board with a santoku knife. Sweat them in the olive oil in a large pot for 5 minutes to build the sofrito.
2
Stir in the rice and kidney beans, add the water, salt and black pepper and bring to a boil. The ground cumin, the dried oregano and the bay leaves go in with the water; remove the bay leaves before serving.
3
Cover and simmer on low for about 20 minutes, stirring once or twice with a wooden spoon, until the rice is tender and the liquid absorbed. Rest 5 minutes before serving.
Before you start
You'll need
cutting board
large pot
santoku knife
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
1 piece
Onion raw≈ 110 g
300 g
Rice parboiled, raw
1 pinch
Pepper black, dried
480 g
Kidney bean mature, canned, drained
0.5 g
Bay leaf
150 g
Sweet pepper green, raw
2 g
Cumin seed
3 piece
Garlic raw≈ 15 g
700 ml
Drinking water
25 ml
Olive oil
1 pinch
Common salt/table salt
1 g
Oregano dried
Instructions
1
Dice the onion, garlic and green pepper on a cutting board with a santoku knife. Sweat them in the olive oil in a large pot for 5 minutes to build the sofrito.
2
Stir in the rice and kidney beans, add the water, salt and black pepper and bring to a boil. The ground cumin, the dried oregano and the bay leaves go in with the water; remove the bay leaves before serving.
3
Cover and simmer on low for about 20 minutes, stirring once or twice with a wooden spoon, until the rice is tender and the liquid absorbed. Rest 5 minutes before serving.
Nutrition
Per serving · 0.4 kg
485kcal2046 kJ
Protein17.4 g35%
Carbohydrate93.8 g36%
Net carbs †76.9 g
Sugars5.53 g6%
Fibre16.9 g
Fat8 g11%
Saturates1.02 g5%
Salt †0.86 g14%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.