Moro Rice Recipe

Published on June 17th 2022 by Jennifer Dodd.
Last updated on April 1st 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Moro Rice

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. 

Author: Jennifer Dodd
Average: 5 (2 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
6 persons


  • 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 


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. 

Jennifer Dodd

Savor the taste of culinary excellence with Jennifer, where each dish tells a story of tradition and adventure.

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