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 roasted pork 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 and 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 in a large pot until nice and fragrant. Then I add chicken bouillon, cumin, oregano, onion powder, and adobo. Next, add rice, black beans, and black bean stock.
Stir well, add the cilantro, bay leaf, bell pepper, and onion and bring to a boil. Cover the pot and cook on low heat for about 25 minutes. If you plan to cook a larger quantity, add more cooking time as well.
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.
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 how much liquid from the black beans you used. However, if you want to achieve a darker color, I suggest you use dried black beans instead of canned black beans. Please keep in mind, the cooking process is much longer if you choose that method.
How To Make Moro with Dry Black Beans Instead of Canned Beans?
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.
- Bring to a boil and cook them 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 the 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.
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Arroz Moro (Cuban black rice and beans)
Equipment
- 1 Caldero see notes for links
Ingredients
- 2 cups Jasmine rice rinsed
- 3 cups black bean stock or water if using canned beans, see notes
- 1 1/2 cups softened beans or 15 oz can of black beans, with liquid
- 1 tbsp sofrito
- 4 cloves garlic divided
- 1/2 green bell pepper halved
- 1/2 onion halved
- 1 tbsp chicken bouillon Better than Bouillon
- 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
- 1 1/2 tbsp oil
- 3-5 sprigs cilantro more for garnish
Instructions
- If using the dry beans method, see the notes below for preparation. If using canned beans, continue following this recipe.
- In a 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, water (or black bean stock for dry beans method), and black beans (with their liquid, if using canned). Taste for seasoning, adjust and add salt if necessary.
- Stir well and bring to a boil. Add bay leaf and cilantro.
- After 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 10 minutes. Serve and enjoy!
Video
Notes
How to Make Arroz Moro with Dry Black Beans:
- 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. Add half of an onion, half green bell pepper, and 2 whole cloves of garlic 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:
I love using Loisa organic adobo and sazón! Use my discount code madewithsazon to save $10 on your first order. Shop here!Check out more Latin recipes!
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Ensalada de Coditos (Puerto Rican Macaroni Salad)
Puerto Rican Potato Salad (Ensalada de Papa)
Puerto Rican Corned Beef (Carne Bif)
Puerto Rican Meatballs In Sofrito Sauce
Puerto Rican Beans (Habichuelas Guisadas)
Easy Black Beans (Habichuelas Negras)
Pollo al Horno (Baked Chicken)
English 
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