Best Moro Black Bean And White Rice Recipes

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MORO (BLACK BEAN AND WHITE RICE)



Moro (Black Bean and White Rice) image

Provided by Aarón Sánchez

Number Of Ingredients 14

2 cups uncooked black beans
2 bay leaves
1 tablespoon oregano
Salt and pepper to taste
1/4 cup lard
1 cup bacon, diced
1 cup chorizo, diced
1 cup ham, diced
1 white onion, diced
1 red and green bell pepper, diced
1 tablespoon chopped garlic
1 tablespoon cumin
1 cup rice
1 banana leaf

Steps:

  • Preheat oven to 350 degrees. Cook black beans in water with bay leaves, oregano and salt until done, approximately 1 hour. Strain and keep the liquid. Heat lard in a medium sized saute pan over medium heat and cook bacon until it begins to render fat. Add chorizo, ham, onions, peppers, and garlic. Cook for 5 minutes, then add cumin. Next add cooked beans, rice, and reserved bean liquid. Cover with a banana leaf and place in oven. Cook for approximately 20 minutes or until rice is done and all the liquid is incorporated.;

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.

MOORS AND CHRISTIANS RICE (WHITE RICE AND BLACK BEANS): MOROS Y CRISTIANOS



Moors and Christians Rice (White Rice and Black Beans): Moros y Cristianos image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 18

1/2 pound black beans
12 cups water
1 medium Spanish onion, peeled
1 medium green pepper, cored and seeded
6 cachucha peppers (available in Hispanic markets)
3 tablespoons extra-virgin olive oil
1/4 pound slab bacon, finely diced
3 garlic cloves, finely minced
1 medium Spanish onion, finely chopped
1 medium green bell pepper, finely chopped
1 teaspoon cumin powder
1 teaspoon oregano
1 bay leaf
2 cups long grain rice
4 cups reserved liquid
1 tablespoon vinegar
1 tablespoon dry sherry
2 teaspoons salt

Steps:

  • Cooking the beans: Wash the beans and cook in a large kettle with the peeled whole onion, the cachucha peppers, and the cored and seeded green pepper. Cook over moderate heat until the beans are tender, about 2 hours. Make sure the beans retain their shape; do not overcook. Drain and reserve 4 cups of the cooking liquid and 2 cups of cooked beans. Wash the rice in cold water until the water runs clear, drain, and set aside.
  • Cooking the rice and beans: In a heavy-bottomed 4-quart pot, heat the oil over medium heat and saute the diced bacon until golden brown. Add the onion, green pepper, cumin, oregano and bay leaf. Saute, stirring for 1 minute. Add the rice and stir until all the grains are coated with oil and bacon grease. Add the reserved 2 cups of beans and the 4 cups cooking liquid, then add vinegar, sherry, and salt. Mix well, taste, and correct seasonings. Cook uncovered until all the liquid evaporates, you will see small air bubbles forming on the surface of the rice. Fluff the rice slightly with a kitchen fork. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, uncovered, at least 2 to 3 minutes before serving.

MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)



Moros y Cristianos (Cuban Black Beans and Rice) image

Cuban rice with black beans.

Provided by jean

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 50m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 medium green pepper, diced
½ large yellow onion, diced
4 cloves garlic, minced
¼ cup crushed tomatoes
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon red pepper flakes
1 bay leaf
1 ⅓ (15 ounce) cans black beans, rinsed and drained
2 cups uncooked long-grain white rice
4 cups chicken stock

Steps:

  • Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
  • Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)



Rice Cooked in Black Beans (Moros Y Cristianos) image

Provided by Lourdes Castro

Categories     Bean     Side     Backyard BBQ     Dinner     Summer     Healthy     Simmer     Boil     Sugar Conscious

Yield Serves 8 to 10

Number Of Ingredients 13

4 cloves garlic, peeled
3 teaspoons salt
1/4 pound bacon (about 6 strips), chopped
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 green pepper, seeded and finely chopped (about 3/4 cup)
1 bay leaf
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 cups long-grain white rice
2 (15 1/2-ounce) cans black beans, not drained
1 3/4 cups water
1 tablespoon red wine vinegar

Steps:

  • Mash the garlic and render the bacon fat
  • Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
  • Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
  • Sauté the vegetables and rice
  • Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
  • Add the beans, simmer, and serve
  • Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

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