Moros y Cristianos

What it really is

Moros y Cristianos White rice cooks with black beans and aromatics until the grains take on the bean broth. This Cuban rice-and-bean dish is served as a side, often alongside roast pork or beef.

This entry describes the dish as a Cuban rice-and-bean side; seasoning and accompaniments vary by household and restaurant.

As the beans cook, their dark broth colours the rice and seasons the grains from within. A good serving has rice that is tender and separate enough to spoon, with the black beans distributed through it rather than served only on top. The exact aromatics and cooking fat can vary, and some cooks prepare the beans first before combining them with rice. It works as a side but can also be part of a plate with several other dishes. A menu should also disclose whether the beans are cooked with salted meat or plain seasoning, since the dish name does not settle that choice.

The rice takes on colour and flavour from the black-bean cooking liquid, while the beans should remain whole in the finished side. State whether the restaurant serves it plain or with any added meat.

How it's served

• Served hot as a side; accompaniments vary by region and household.
• Recipes and portion sizes differ, so restaurant versions should be checked directly for ingredient and allergen details.

How to write it on the menu

• Name the defining ingredients and cooking method, especially where a dish has common variations.
• Confirm the recipe and kitchen cross-contact details before making an allergen claim.