The Republic of Cuba is not only known for its vast sugarcane fields, coffee, award-winning rum, world-renowned cigars, and the infamous mojito but Cuba is also known for their cuisine. The food in Cuba contains influences from Spain, Africa, China, and the Caribbean. Food staples grown in the country's tropical climate consist of tropical fruit, plantains, rice, beans & root vegetables. In Cuba, rice is consumed with almost every meal of the day. In dishes such as Arroz Imperial, a bowl of baked rice containing chicken, bacon, tomatoes, and mayonnaise topped with cheese. Arroz con Maize is rice mixed with corn, Arroz con Huevos, rice topped with fried eggs, and Arroz Moro, this featured recipe. Arroz Moro, also known as Moro y Cristiano, originates from Spain. This rice dish contains long grain rice cooked with black beans and their liquid, onions, green peppers, garlic, cumin, dried oregano, and bay leaf, garnished with lime & fresh cilantro. Serve this as a side dish with any of your favorite meals.
How is Moro made?
What is the difference between Moro and Congri?
How many calories are in arroz moro?
- 2 cups Long Grain White Rice, rinsed
- 2 x 16oz cans Black Beans
- 1 small Yellow Onion, diced small
- 2 cloves Garlic, minced
- 1 small Green Bell Pepper, seeds and veins removed, diced small
- 1 tablespoon Ground Cumin
- 1 Bay Leaf
- 1 teaspoon Dried Oregano
- 2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 3 cups Water
- 1/4 cup Fresh Cilantro, chopped
- 1 Lime, cut into wedges
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