Latinos Love Arroz y Frijoles, But Not Every Dish Is The Same

Arroz y frijoles are a staple of Latin American food. Some people CANNOT eat a meal without them. But different countries have different types of rice and beans, with different styles of cooking influenced by Spain, Africa, and the native cultures of the Americas. While they all look similar, each one will take your taste buds to completely different zones. Read on to see if your favorite plato is below!

Arroz with Frijoles de la Olla

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If you’re Mexican, you’re used to eating pinto beans and red rice with most of the dishes you eat. Beans can be flavored with garlic, cilantro and lemon, onion and with red peppers or green peppers. Mexico has 100 different varieties of peppers, so you’ll never run out of ways to flavor the beans!

Moros y Cristianos


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Cubans prefer this variation of rice and beans called moros y cristianos. In this dish, the rice and beans are cooked together. The rice is white and the moros are the black beans and usually cooked with pork. Perfection. Just perfection!

Arroz con Habichuelas

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Arroz con habichuelas is Puerto Rico’s take on rice and beans, and traditionally uses a smaller form of the red bean, a pinto bean, and white rice garnished with cilantro and garlic, onion and cilantrillo, which is a variation of the cilantro herb. Mmmmmm.


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In El Salvador and Honduras, the main rice and beans dish is called casamiento – yes, that means “marriage.” It features black beans and rice in matrimony with any of the above deliciousness added to it.

Arroz con Coco


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A white rice cooked in coconut oil or coconut milk with sugar and a red kidney bean or pinto bean is what’s for dinner in Panama. Colombians do it up by adding raisins! With 7 or 8 ways of preparing the beans, you will never tire of the dish.

READ: Foods Mexicans Cannot Eat without Limón

Bandeja Paisa

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Arroz con frijoles is frequently treated as a side dish rather than a main plate. But in Colombia they serve up bandeja paisa, which can consist of red beans cooked with white rice, pork, ground meat, plantains, fried egg, chicharrón, chorizo, hogoa sauce, arepa, avocado and lemon and black pudding. So much goodness in one dish.


Arroz con Pollo

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Also popular in Colombian cuisine is arroz con pollo, which is yellow rice, shredded chicken, and vegetables like carrots and peas. It makes for an excellent hangover cure too!

Moro de Habichuelas

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The Dominican version of rice and beans is called moro de habichuelas and is a mixture of rice, bean and vegetables. Red kidney beans can be swapped out in favor of white beans, fava beans, black beans, butter beans or green pigeon peas in place of the red kidney beans.

READ: Did You Know that Mexican Food is Officially Recognized as Culturally Important?

Gallo Pinto

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Costa Ricans and Nicaraguans traditionally eat gallo pinto. Lile moros y cristianos, the rice and beans in gallo pinto are cooked together, which gives it that nice light brown color.

Arroz y Porotos


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In Argentina and Chile, the word for beans is porotos and the dishes they serve typically feature kidney beans. Leave it to them to change it all up.

**Drooling on my laptop as I type this**

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