Arroz Moro (Congri/ Moros y Cristianos) or Cuban black rice and beans is a traditional dish made with rice, black beans and fragrant spices like cumin and oregano. It is typically served with pernil (roasted pork), churrasco, or pollo al horno (roasted chicken) and yuca with mojo, tostones and/or maduros, (fried sweet plantains). This is by far my favorite side dish to order whenever I dine at a Cuban restaurant. Now I am so happy I can easily make it at home whenever I want. This recipe is spot on, you’ll want to save it for later!
I also share how to make arroz moro negro with dry beans or canned beans. Read on to learn more about both methods.
How to make arroz moro?
This dish is usually cooked with bacon but I don’t include it in my recipe. You can however add bacon if you like! I start by sautéing sofrito and crushed garlic in a large pot until nice and fragrant. Then I add chicken bouillon, cumin, oregano, adobo, and onion powder. Next, add rice, black beans, and black bean stock. See below for how to soak black beans and make black bean stock.
How To Make Moro with Dry Black Beans Instead of Canned Beans?
For absolute best results, use dry black beans instead of canned black beans for this recipe. Here’s how to soften dry black beans for the arroz moro:
- Soak 6 ounces of dry black beans in a pot full of 3 cups of water overnight.
- The next day, drain and add 5 new cups of water to the pot. I also like to add aromatics like cilantro, onion, bell pepper, bay leaves, and garlic cloves.
- Bring to a boil and cook on medium heat for about 60 minutes, stirring frequently. Be careful not to let the beans dry out completely or they will burn.
- If they are absorbing the water too quickly, add 1 cup of water.
- After softening the beans for 60 minutes, transfer 1 1/2 cups of beans to a bowl and reserve 3 cups of its cooking liquid (bean stock). Set aside.
- Store the remaining beans and stock in the freezer for up to 3 months.
Leftover stewed black beans method:
Another method is to use leftover stewed black beans. This will add more flavor and dark color to your rice. For 2 cups of Jasmine rice, use 2 cups of leftover stewed black beans, along with 3 cups of black bean stock and follow the rest of the recipe as is.
What to serve with arroz moro?
Arroz moro is typically served with roasted pork or chicken and yuca with mojo, tostones and/or maduros, (fried sweet plantains). Of course, you can serve this dish with whatever you like. Some of my favorites are churrasco and pollo al horno, but you can also serve with fish, seafood, vegetables, salad… The options are endless!
Why is my arroz moro light in color?
Sometimes, arroz moro will turn out lighter than other times, depending on whether you use canned black beans or how much black bean stock you use. However, if you want to achieve a darker color, I suggest using dried black beans instead of canned black beans. Please keep in mind, the cooking process is much longer if you choose that method, because you will have to soak the dry black beans overnight.
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Arroz Moro (Cuban black rice and beans)
Equipment
- 1 Caldero see notes for links
Ingredients
- 2 cups Jasmine rice rinsed
- 1 tbsp olive oil
- 1 tbsp sofrito
- 4 cloves garlic divided
- 1 tbsp chicken bouillon Better than Bouillon
- 3 cups black bean stock or water if using canned beans
- 1 1/2 cups softened beans or 15 oz can of black beans, with liquid
- 1/2 green bell pepper halved
- 1/2 onion halved
- 1/2 tbsp adobo
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp onion powder
- salt to taste
- 1/4 tsp black pepper
- 1 bay leaf
- 3-5 sprigs cilantro plus more for garnish
Instructions
Soak black beans
- Clean and rinse 6 ounces or slightly less than 1 cup of dry black beans thoroughly with cold water. Add the beans to a pot full of 3 cups of water. Allow the beans to soak overnight, at least 12 hours.
- The next day, drain and add 5 new cups of water to the pot. Add half of an onion, half green bell pepper, 2 whole cloves of garlic, a few sprigs of cilantro, and a bay leaf to the pot.
- Bring to a boil and cook the beans on medium heat for about 60 minutes, stirring frequently. Be careful not to let the beans dry out completely or they will burn.
- If they are absorbing the water too quickly, add 1 cup of water.
- After softening the beans for 60 minutes, transfer 1 1/2 cups of beans to a bowl and reserve 3 cups of its cooking liquid. Set aside.
Cook the rice
- In a caldero or large pot, add oil, 2 cloves of crushed garlic, and sofrito. Sauté for a few minutes until fragrant.
- Add chicken bouillon, adobo, cumin, oregano, and onion powder. Stir well and cook for about 2 minutes.
- Add rice, softened black beans, and black bean stock. Taste for seasoning, adjust and add salt if necessary.
- *If using canned beans add water in place of the black bean stock and the black beans with their liquid from the can.
- Stir well and bring to a boil. Add bay leaf and cilantro.
- After boiling for 2-3 minutes, cover and reduce heat to low and cook for 25 minutes.
- Remove the aromatics. Fluff the rice. If it's not fully cooked, add a sprinkle of water, cover and cook on low heat for another 5-10 minutes. Serve and enjoy. ¡Buen provecho!
Video
Notes
How to Make Arroz Moro with Dry Black Beans:
- Soak 6 ounces (slightly less than 1 cup) of dry black beans in a pot full of 3 cups of water overnight.
- The next day, drain and add 5 new cups of water to the pot. Add half of an onion, half green bell pepper, 2 whole cloves of garlic to the pot, a few sprigs of cilantro, and a bay leaf to the pot.
- Bring to a boil and cook the beans on medium heat for about 60 minutes, stirring frequently. Be careful not to let the beans dry out completely or they will burn.
- If they are absorbing the water too quickly, add 1 cup of water.
- After softening the beans for 60 minutes, transfer 1 1/2 cups of beans to a bowl with 3 cups of its cooking liquid. Set aside.
- Store remaining beans and stock in the freezer for up to 3 months.
- Follow the recipe using the softened black beans with their reserved liquid in place of the canned beans and water.
Leftover Stewed Black Beans Method:
Another method is to use leftover stewed black beans. This will add more flavor and dark color to your rice. For 2 cups of rice, use 2 cups of leftover stewed black beans, along with 3 cups of black bean stock and follow the rest of the recipe as is.Loisa discount:
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