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Cuban Arroz Moro recipe - Black Beans Mixed with White Rice


Cuban arroz moro

This recipe was sent by Andy Natal of Torrance, California. Keep in mind that this version of black beans and rice is a bit different than traditional Moros y Cristianos. Not just the ingredients used, but how the rice is cooked.

  • Prep Time: 10 minutes

  • Cook Time: 25 minutes

  • Total Time: 35 minutes

"Black beans and rice cooked together with spices are one of the best memories that I had living in Miami during Christmas time." ~ Andy Natal.




1 can of black beans
2-3 cups of already cooked white rice

1 cup of beer or broth
1/3 cup of sofrito

1/2 can tomato sauce [8 oz can]

1 garlic clove finely chopped
1/2 teaspoon cumin
1/2 teaspoon of oregano and a drizzle of apple cider vinegar
Salt and pepper to taste



In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer (or broth) and mix.

After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).

Let sit for 10-15 minutes before serving. Yields 3-4 servings.

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Directions on how to make an authentic Cuban black bean and rice meal.

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