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, a bay leaf and adobo. Next, add black beans, black bean stock, and the rice. 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.
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 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 them to a bowl with 1 1/2 cups of its cooking liquid. Set aside.
- Follow the recipe using the softened black beans with their reserved liquid in place of the canned beans.
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Arroz Moro (Cuban black rice and beans)
Equipment
- 1 Caldero
Ingredients
- 2 cups Jasmine rice
- 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
- 1 tbsp chicken bouillon Better than Bouillon
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 bay leaf
- 1 tbsp oil
- Adobo, to taste
- 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 and sofrito. Sauté for a few minutes until fragrant.
- Add chicken bouillon, cumin, oregano, bay leaf, and adobo. Stir well and cook for about 2 minutes.
- Add water (or black bean stock for dry beans method), black beans with the liquid from the can, and rice. Stir well, add the cilantro and bring to a boil.
- After 2-3 minutes, cover and reduce heat to low and cook for 25 minutes.
- 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.
- Bring to a boil and cook them 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 them to a bowl with 1 1/2 cups of its cooking liquid. Set aside.
- Reserve 3 cups of black bean stock for the rice.
- Follow the recipe using the softened black beans with their reserved liquid in place of the canned beans.
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English 
Spanish 
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