Low Sodium Arroz Moro
Savor the comforting flavors of Cuban cuisine with this Low Sodium Arroz Moro, a heart-healthy twist on the classic black beans and rice dish. Packed with aromatic spices like cumin, oregano, and garlic, this recipe is a celebration of bold yet balanced flavors. Freshly chopped onion and green bell pepper create the base of this vibrant dish, while rinsed canned black beans and low-sodium broth provide a nutritious and flavorful foundation. Perfect for weeknight dinners, this one-pot meal is easy to prepare in under an hour and serves as a delicious side or a standalone entrée. Garnish with fresh cilantro for a touch of freshness and enjoy a wholesome, low-sodium take on a timeless favorite.
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Recipe Information
Ingredients
- 2 cups white rice
- 1 15-ounce can canned black beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 small green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon ground black pepper
- 3.5 cups low-sodium chicken or vegetable broth
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. Drain well and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and green bell pepper, and cook for about 5 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, dried oregano, and bay leaf. Cook for 1-2 minutes until the garlic is fragrant.
Add the rinsed rice to the pot, stirring to coat the rice with the oil and spices.
Pour in the low-sodium chicken or vegetable broth and add the black beans. Stir well to combine.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
Once cooked, remove the pot from heat and let it sit, covered, for an additional 5 minutes.
Remove the bay leaf, fluff the rice with a fork, and season with ground black pepper to taste.
Garnish with fresh chopped cilantro before serving, if desired.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 8.4 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1826 mg | 39% | |
*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.
