Arroz Moro

Experience the bold, homestyle flavors of "Arroz Moro," a beloved Cuban dish that harmoniously combines tender long-grain white rice with hearty black beans in a single pot of wholesome goodness. This one-pot recipe is elevated with a fragrant base of sautéed onion, green bell pepper, and garlic, complemented by the earthy warmth of cumin, oregano, and bay leaf. Simmered in a savory mix of chicken or vegetable broth and the beans’ own liquid, this dish achieves an irresistibly rich and flavorful texture. Perfect as a satisfying side dish or a main course, Arroz Moro is not only easy to prepare but also packed with authentic Caribbean flair. Serve it fresh and warm for a comforting addition to any meal—it's a must-try recipe for fans of Cuban cuisine!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Drain and rinse the black beans, setting them aside for later use, reserving the liquid from the can.

Step 2

Finely chop the onion and green bell pepper, and mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium heat. Add onions and bell pepper, sautéing until onions are translucent, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.

Step 5

Stir in the cumin and oregano, cooking for another minute to release the spices' aroma.

Step 6

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.

Step 7

Pour in the canned black beans along with the reserved liquid, water, and chicken or vegetable broth. Mix well to combine.

Step 8

Add salt, black pepper, and the bay leaf to the pot.

Step 9

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.

Step 10

Remove the bay leaf and fluff the rice with a fork before serving.

Step 11

Adjust the seasoning with more salt and pepper if needed, then serve hot.

Nutrition Facts

Serving size	2127.1 grams (2127.1g)

Amount per serving	% Daily Value*
Calories	1574

Total Fat 46.40g	59%
Saturated Fat 7.10g	36%
Polyunsaturated Fat 0.90g
Cholesterol 0mg	0%
Sodium 5920mg	257%
Total Carbohydrate 241.40g	88%
Dietary Fiber 50.80g	181%
Total Sugars 11.20g
Protein 53.90g	108%

Vitamin D 0IU	0%
Calcium 406mg	31%
Iron 20mg	111%
Potassium 2682mg	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.

Source of Calories

Fat: 26.1%

Protein: 13.5%

Carbs: 60.4%