Name: Moro Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 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

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?

Moro is made by cooking long grain rice with black beans simmered with the black bean liquid, onions, garlic, green peppers, spices garnished with cilantro, and served with fresh lime wedges.

What is the difference between Moro and Congri?

In Cuba, these two dishes are essentially the same dish. The main difference is that moro contains black beans, and congri is made with red beans.

How many calories are in arroz moro?

There are 362 calories in 1 portion of this Arroz Moro recipe.

Equipment Needed

Dutch Oven

Large Heavy Bottom Pot

Stovetop

Wooden Spoon

Author: Jennifer Dodd

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Serves

6 persons

Ingredients

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

Instructions

Place a medium-sized Dutch oven or heavy bottomed pot onto the stovetop setting the heat to medium.

Add in the olive oil & rice to the pot, allow the rice to toast in the pot for 2 minutes while stirring with a wooden spoon.

Add the onions & peppers to the pot, allow them to cook, and soften for 3 minutes while stirring every few minutes to prevent burning.

Stir in the salt, pepper, cumin, dried oregano & garlic, and cook for 30 seconds.

Add the cans of black beans and their liquid, water & bay leaf to the pot stirring the ingredients together.

Once the ingredients begin to simmer, turn the heat down to low & place the lid on the pot—Cook for 30 minutes. You may be tempted to remove the cover and check on your rice; however, you should refrain from doing so as the steam created is what cooks the rice.

Turn off the heat after 30 minutes and let the rice stand with the lid on for 10 minutes.

Remove the lid fluffing the rice with a fork. Garnish with chopped cilantro.

Serve in individual dishes or a large serving dish for a family-style meal placing the lime wedges on the side.