Cuban Arroz Moro recipe - Black Beans Mixed with White Rice
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." ~
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.
Main Cuban recipe pages:
• soups •