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Arroz Moro recipe - White Rice with
Cuban Black Beans
recipe courtesy of Andy Natal from
Torrance, California
1 can of black beans
2-3 cups of already cooked white rice
1/3 cup of sofrito casero (Blend onion, bell pepper, garlic and
cilantro til puree)
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon of oregano and a drizzle of apple cider vinegar
1 garlic clove finely chopped
1 cup of beer or broth
1/2 can tomato sauce
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.
[Editor's Note: Andy submitted the excellent
Chicken in
Black Bean Sauce recipe a while back, here's a variation on the
classic black beans and rice]
Black beans and rice cooked together with spices are one of the best
memories that I had living in Miami during Christmas time. - Andy.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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