Best Arroz Moro White Rice With Cuban Black Beans Recipes

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ARROZ MORO (CUBAN BLACK BEANS AND RICE)



Arroz Moro (Cuban Black Beans and Rice) image

A simple, Cuban inspired dish of black beans and rice. Serve with grilled skirt steak, tacos, or fajitas!

Provided by Kate

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 tablespoon olive oil
4 garlic cloves, (minced)
2 cans (15 oz each) black beans, undrained
2 cups white rice ((I used basmati))
1¼ teaspoons kosher salt

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring occasionally.
  • Add black beans (including the liquid), rice, salt, and 3 cups water.
  • Turn the heat to high and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, or until the water is absorbed.
  • Let sit for 5 minutes off the heat, covered. Fluff with a fork and serve.

Nutrition Facts : Calories 282 kcal, Sugar 1 g, Sodium 701 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 55 g, Fiber 8 g, Protein 10 g, ServingSize 1 serving

ARROZ MORO (WHITE RICE WITH CUBAN BLACK BEANS)



Arroz Moro (White Rice With Cuban Black Beans) image

Black beans and rice cooked together with spices are one of the best side dishes to accompany any meal! I found this recipe while browsing the internet and it is so good!

Provided by Jennifer 1979

Categories     White Rice

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans
2 -3 cups of already cooked white rice
1/3 cup sofrito sauce, casero (blend onion, bell pepper, garlic and cilantro until puree)
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
apple cider vinegar
1 garlic clove, finely chopped
1 cup beer or 1 cup broth
0.5 (8 ounce) can goya tomato sauce

Steps:

  • In a pot, add olive oil and sauté 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.

Arroz Moro with Cuban Black Beans Recipes - A Traditional Cuban Delight Arroz Moro with Cuban Black Beans is a well-known and well-loved Cuban dish that also portrayed as the national dish of Cuba. If you ever visit Cuba, you will find this dish is served everywhere from street vendors to high-end restaurants with slight variations in ingredients and preparation. What is Arroz Moro? Arroz Moro translates from Spanish to "Moors Rice," and its name reflects the Moorish influence in Spanish Cuisine. This dish is a fusion of rice and beans cooked together, which results in a savory, flavorful dish. Unlike other rice and bean dishes, where rice and beans are served separately, Arroz Moro combines the two. Arroz Moro usually made with long-grain white rice, and the beans that are typically used in this dish are black beans, although you can use red beans as well. Cuban Black Beans Black beans are an essential ingredient in Arroz moro, and Cuban-style black beans are unique and flavorful. Cuban-style black beans are usually cooked with onions, green peppers, garlic, and spices that include cumin, oregano, and bay leaves. The beans are simmered for a while until they become tender and flavorful. The beans are then used along with the rice to make Arroz Moro. Preparation of Arroz Moro Preparing Arroz Moro is straightforward, but it requires a fully-cooked bean to ensure that the dish comes out right. Cuban black beans are best prepared by simmering them separately, and you should not add the beans to the rice until they are fully cooked. To prepare Arroz Moro, you need to sauté onions, garlic, green peppers, and spices in oil or lard until they are soft and fragrant. The rice is then added to the pan and sautéed with the onion mixture. The fully cooked beans are added to the rice, and the mixture is then cooked until the rice is tender and fluffy. The final dish is a delicious and flavorful blend of rice and beans. Variations of Arroz Moro There are several ways to prepare Arroz Moro, and each variation is unique in its flavor and texture. Some variations include adding additional spices such as paprika, smoked paprika, or chili powder. Some people might also choose to add diced tomatoes, corn kernels, or even chorizo sausages. There are also vegetarian variations where meat is omitted, and vegetable broth is used instead of chicken or beef broth. Arroz Moro is a classic, flavorful, and filling Cuban dish that has become popular around the world. This dish is easy to prepare, and its variations allow for a range of tastes and preferences. Whether you serve it as a side dish or as a main course, Arroz Moro will always impress and satisfy the taste buds. Arroz Moro Recipe Ingredients: - 2 cups of long-grain white rice - 2 cans of black beans, drained and rinsed - 1 onion, chopped - 1 green bell pepper, chopped - 3 garlic cloves, minced - 1 teaspoon of cumin - 1 teaspoon of oregano - 2 bay leaves - 4 cups of chicken broth - Salt and pepper to taste - Olive oil Instructions: 1. In a large pot or a Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, cook the onions, peppers, and garlic until they are soft and fragrant. 2. Add the rice to the pot and mix well with the onion mixture. Cook for a few minutes until the rice is slightly toasted. 3. Add the black beans to the pot along with the cumin, oregano, and bay leaves. Mix well. 4. Add the chicken broth to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed. 5. Remove the pot from the heat and let it rest for five minutes before fluffing up the rice with a fork. 6. Serve the Arroz Moro warm, garnished with chopped cilantro or parsley. In conclusion, Arroz Moro with Cuban Black Beans recipe is a delicious and nutritious dish that has been enjoyed by Cubans for generations. This dish is easy to prepare, and it can be adapted to suit different tastes and preferences. Whether you serve it with a side salad or as a main course, Arroz Moro is guaranteed to impress and satisfy your taste buds. So why not try making it at home today and taste the flavors of Cuba in your own kitchen?
Arroz Moro, also known as Moros y Cristianos, is a traditional Cuban dish that consists of black beans and rice. This dish is a staple in Cuban cuisine and is the perfect complement to any meal. However, making the perfect arroz moro can be challenging, and the key is to get the right balance of flavors and consistency. This article will provide you with valuable tips on how to make the perfect arroz moro with Cuban black beans recipes.

Tip 1: Choose the Right Rice

The first step in making the perfect arroz moro is choosing the right rice. It would be best to choose long-grain white rice that is not too sticky or too soft. This rice will enable the beans to cook evenly and ensure the rice grains do not get clumpy. Additionally, make sure to rinse the rice before cooking to remove any excess starch.

Tip 2: Use a Good Quality Stock

To elevate the flavor of your arroz moro, you will need to use good quality chicken or vegetable stock. The stock will add depth and richness to your dish, making it more flavorful. If you do not have any stock, you can use water, but the dish will not be as tasty.

Tip 3: Saute the Onions and Garlic

The base of the arroz moro is the sauteed onions and garlic. These two ingredients add a unique flavor and are essential in Cuban cooking. To achieve the perfect saute, use a mix of oil and butter, and let the onions and garlic cook until translucent. This process will help release the full flavor of the onions and garlic, adding depth to the dish.

Tip 4: Cook the Beans Separately

Before adding the beans to the rice, cook them separately. Cooking the beans separately will ensure that they are fully cooked and tender. Additionally, it will make it easier to season the beans and ensure that they do not overcook in the main dish.

Tip 5: Use Latin Spices

To give your arroz moro an authentic flavor, use a mix of Latin spices such as cumin, oregano, paprika, and bay leaves. These spices will add depth and aroma to the dish, making it more flavorful. Additionally, you can add fresh herbs such as cilantro or parsley to brighten the flavors.

Tip 6: Add the Rice to the Bean Mixture

Once the beans are fully cooked, add the rice to the bean mixture. Make sure the rice is evenly distributed, and then add the stock. Do not stir the mixture. Instead, let it simmer on medium heat for 18-20 minutes. Stirring the mixture will break the rice grains and make them clumpy.

Tip 7: Use the Right Ratio of Rice to Beans

The ideal ratio for making arroz moro is two parts water or stock to one part rice. Additionally, use one can of black beans for every two cups of rice. The right ratio will ensure that the dish is not too soupy or dry.

Tip 8: Let the Dish Rest

After the arroz moro is cooked, let it sit for at least 10 minutes before serving. Allowing the dish to rest will allow the flavors to meld and create a more delicious outcome.
Conclusion
In summary, making the perfect arroz moro with Cuban black beans recipes takes practice and patience. However, with the tips provided above, you can elevate your cooking experience and become a pro in no time. Remember to choose the right rice, use good quality stock, saute onions and garlic, cook the beans separately, use Latin spices, add rice to the bean mixture, use the right ratio of rice to beans, and let the dish rest before serving. These tips will help you create a delicious and authentic arroz moro every time.

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