Dairy-Free Arroz Moro
This Dairy-Free Arroz Moro recipe is a vibrant take on the traditional Cuban black beans and rice dish, expertly crafted to be free of dairy without skimping on rich, savory flavors. Featuring tender black beans, fragrant garlic, and a medley of aromatic spices like cumin and oregano, this one-pot wonder is simmered to perfection with white rice and hearty vegetable broth. Its simplicity shines with sautéed onions and peppers, while a garnish of fresh cilantro adds a zesty, refreshing touch. Perfect as a comforting main course or a side to your favorite Latin-inspired dishes, this wholesome dish is both vegan-friendly and gluten-free. With minimal prep time and a symphony of bold flavors, Dairy-Free Arroz Moro is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Dried black beans
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups White rice
- 2 cups Vegetable broth
- 2 tablespoons Cilantro, chopped
Instructions
Rinse the dried black beans under cold water. Place them in a large pot with 4 cups of water. Bring to a boil, reduce the heat, and simmer for about 1 hour or until the beans are tender but not mushy. Drain and set aside.
In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and green bell pepper and sauté for about 5 minutes or until the vegetables become softened.
Add the minced garlic to the pan and sauté for another minute until fragrant. Stir in the cumin, oregano, bay leaf, salt, and black pepper, cooking for 2 more minutes to combine the flavors.
Add the cooked black beans to the saucepan along with the white rice. Stir to coat the rice and beans with the aromatic mixture.
Pour in the vegetable broth and increase the heat to high. Once it starts boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes until the rice is cooked and the liquid is absorbed.
Remove from heat and discard the bay leaf. Fluff the arroz moro with a fork.
Garnish with chopped cilantro and serve warm.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3533 mg | 154% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 16.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2143 mg | 46% | |
*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.
