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Arroz Moro (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
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