Moros y Cristianos

"Moro y Cristianos" is a cherished Cuban dish frequently featured on the menus of Cuban restaurants. Essentially, it is a flavorful take on the classic rice and beans combination, a staple throughout the Caribbean, the Southern United States, and Brazil. The name, which translates to "Moors and Christians" symbolizes the black beans as "Moros" and the white rice as "Cristianos" alluding to the historical conflicts between African Muslims and Spanish Christians during the Reconquista.

The preparation of this dish typically starts with a sofrito—a fragrant blend of onions, garlic, and bell peppers sautéed to perfection. Next, white rice, pre-cooked black beans, and some of the bean cooking water are added to the mix. Seasonings such as oregano and bay leaf are often included to enhance the flavor. Unlike arroz con frijoles, where rice and beans are cooked separately, Moros y Cristianos combines them in a single pot, allowing the flavors to meld harmoniously.

You might occasionally hear the term "Congrí" used to refer to this dish, especially when it’s made with red beans instead of black. This variation is particularly popular in the eastern part of Cuba.