Vegan Moro Rice (Moros y Cristianos)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A hearty, savory vegan version of the classic Moros y Cristianos. Fragrant rice cooked in rich black bean broth for an authentic, deep flavor.
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This dish is a staple of Caribbean cuisine: black beans and rice cooked together until every grain carries the flavor. It is humble ingredients doing something quietly glorious. Serve it beside anything or entirely on its own.
🥄 Ingredients
- 🫗 1 cup white rice (soaked for at least 30 minutes, then drained)
- 🫗 5 cups black bean broth (the liquid from cooking black beans)
- 🫗 1 cup black beans, cooked
- 🫗 1 onion, diced
- 🫗 1 bell pepper, diced
- 🫗 3–4 cloves garlic, minced
- 🫗 1 tbsp oil
- 🫗 Salt, to taste
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Sauté Aromatics:** Heat the oil in a large pot. Add the onion, bell pepper, and garlic. Sauté until the onion is translucent and fragrant.
**Combine:** Add the cooked black beans to the pot and stir briefly.
**Boil:** Pour in the 5 cups of black bean broth. Bring to a boil.
**Cook Rice:** Add the soaked, drained rice to the boiling broth. Stir once, then reduce the heat to low and cover tightly.
**Simmer:** Cook for 20–25 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time!
**Fluff:** Once finished, remove from heat, let it sit covered for 5 minutes, then fluff with a fork and serve.
🎥 Video Tutorial
Vegan Moro Rice (Moros y Cristianos)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Too Much Water: The ratio of liquid to rice is very important. If the broth evaporates too quickly, the rice will remain crunchy. If you notice it’s drying out before the rice is tender, add a splash of water, but keep the lid on.
- ✕
Stirring: Avoid stirring the rice after it starts simmering; stirring releases starch and makes the dish gummy instead of fluffy.
🔄 Variations
Aromatic Boost: Add a bay leaf or a sprig of fresh cilantro to the pot while the rice simmers for an extra layer of herbal fragrance.
Spicy Kick: Add a finely diced habanero or jalapeño to the sautéed aromatics if you enjoy a bit of heat.
🧊 Storage
- 📦
This dish stores perfectly in the refrigerator for up to 4 days and is a great meal-prep staple. It freezes well, too!
💡 Chef Tips
The Broth Matters: The secret to the deep color and rich flavor is using the liquid left over from cooking the black beans (from scratch). If you are using canned beans, supplement the liquid with a high-quality vegetable broth.
Soaking: Soaking the rice before cooking helps ensure it cooks evenly and doesn't become mushy when cooked in the bean broth.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →