Heart-Healthy Arroz Moro
Elevate your weeknight meals with this heart-healthy take on Arroz Moro, a classic Latin dish bursting with vibrant flavors and wholesome ingredients. This revamped recipe swaps out traditional white rice for nutrient-rich brown rice, paired with protein-packed black beans for a fiber-filled, satisfying dish. Aromatic spices like cumin and smoked paprika blend seamlessly with red onion, green bell pepper, and fresh garlic, while a hint of low-sodium vegetable broth adds depth without excess sodium. Finished with fresh cilantro and a zesty squeeze of lime, this dish is as nutritious as it is flavorful. Perfect as a nourishing side or a plant-based main, Heart-Healthy Arroz Moro is the ultimate fusion of tradition and wellness that’s ready in under an hour with just 15 minutes of prep time.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 1 cup Black beans
- 2 cups Water
- 1 cup Low-sodium vegetable broth
- 1 medium, chopped Red onion
- 1 medium, chopped Green bell pepper
- 2 cloves, minced Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 whole Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons, chopped Cilantro
- 1 whole Lime
Instructions
Rinse the brown rice under cold water in a fine mesh strainer.
Drain and rinse the black beans if using canned beans.
In a medium pot, heat the olive oil over medium heat.
Add chopped red onion and green bell pepper to the pot. Sauté for about 5 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the rinsed brown rice to the pot, stirring to coat with the oil and vegetable mixture.
Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir well to ensure the spices are evenly distributed.
Pour in the water and vegetable broth, and add the bay leaf. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let simmer for about 35 minutes, or until the rice is tender and liquid is absorbed.
In the final 10 minutes of cooking, gently fold in the black beans.
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes to allow flavors to meld.
Fluff the rice with a fork, then stir in the chopped cilantro.
Serve warm with lime wedges on the side for a refreshing citrus squeeze.
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 108.4 g | 39% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 14.5 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1018 mg | 22% | |
*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.
