Arroz Moro
Bring the rich, soulful flavors of the Caribbean to your table with Arroz Moro, a comforting and satisfying dish of long-grain white rice cooked with hearty black beans and fragrant spices. Infused with the savory essence of cumin, oregano, and a hint of bay leaf, this Cuban-inspired recipe strikes the perfect balance of bold flavors and aromatic depth. Sautéed onions, green bell peppers, and garlic form the flavorful base, while a splash of chicken or vegetable broth adds richness to every bite. Ideal for weeknight dinners or as a side dish for festive gatherings, this one-pot wonder is as easy to prepare as it is delicious. Naturally gluten-free and made with pantry staples, Arroz Moro is a versatile and wholesome culinary staple your family will love. Serve it hot and enjoy a taste of tradition with every spoonful!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 15 oz canned black beans
- 3 cups water
- 3 tablespoons extra virgin olive oil
- 1 medium onion
- 1 green bell pepper
- 3 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 bay leaf
- 1 cup chicken or vegetable broth
Instructions
Drain and rinse the black beans, setting them aside for later use, reserving the liquid from the can.
Finely chop the onion and green bell pepper, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add onions and bell pepper, sautéing until onions are translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
Stir in the cumin and oregano, cooking for another minute to release the spices' aroma.
Add the rice to the pot, stirring to coat it with the onion, pepper, and spice mixture. Cook for about 2 minutes, letting the rice absorb the flavors.
Pour in the canned black beans along with the reserved liquid, water, and chicken or vegetable broth. Mix well to combine.
Add salt, black pepper, and the bay leaf to the pot.
Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for about 20 to 25 minutes, until the rice is fully cooked and has absorbed most of the liquid.
Remove the bay leaf and fluff the rice with a fork before serving.
Adjust the seasoning with more salt and pepper if needed, then serve hot.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5920 mg | 257% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 11.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2682 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
