{"id":1605,"date":"2023-03-25T02:23:40","date_gmt":"2023-03-25T02:23:40","guid":{"rendered":"https:\/\/curlsnpearlsss.com\/?p=1605"},"modified":"2025-01-15T15:51:44","modified_gmt":"2025-01-15T15:51:44","slug":"arroz-moro-cuban-black-rice-and-beans","status":"publish","type":"post","link":"https:\/\/curlsnpearlsss.com\/es\/arroz-moro-cuban-black-rice-and-beans\/","title":{"rendered":"Arroz Moro (Cuban black rice and beans)"},"content":{"rendered":"

Arroz Moro (Congri\/ Moros y Cristianos) or Cuban black rice and beans is a traditional dish made\u00a0with rice, black beans and fragrant spices like cumin and oregano. It is typically served with pernil (roasted pork), churrasco<\/a><\/strong>, o pollo al horno<\/a><\/strong> (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!<\/p>\n\n\n\n

I also share how to make arroz moro negro with dry beans or canned beans. Read on to learn more about both methods.<\/p>\n\n\n\n

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How to make arroz moro?<\/h3>\n\n\n\n

This dish is usually cooked with bacon but I don\u2019t include it in my recipe. You can however add bacon if you like! I start by saut\u00e9ing sofrito and crushed garlic in a large pot until nice and fragrant. Then I add chicken bouillon, cumin, oregano, adobo<\/a><\/strong>, 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.<\/p>\n\n\n\n

How To Make Moro with Dry Black Beans Instead of Canned Beans?<\/h3>\n\n\n\n
\"arroz<\/figure>\n\n\n\n

For absolute best results, use dry black beans instead of canned black beans for this recipe. Here\u2019s how to soften dry black beans for the arroz moro:<\/p>\n\n\n\n

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  1. Soak 6 ounces of dry black beans in a pot full of 3 cups of water overnight.<\/li>\n\n\n\n
  2. 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.<\/li>\n\n\n\n
  3. 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.<\/li>\n\n\n\n
  4. If they are absorbing the water too quickly, add 1 cup of water. <\/li>\n\n\n\n
  5. 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.<\/li>\n\n\n\n
  6. Store the remaining beans and stock in the freezer for up to 3 months.<\/li>\n<\/ol>\n\n\n\n
    \"Arroz<\/figure>\n\n\n\n

    Leftover stewed black beans method:<\/h3>\n\n\n\n

    Another method is to use leftover stewed black beans<\/a><\/strong>. 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.<\/p>\n\n\n\n

    \"Cuban<\/figure>\n\n\n\n

    What to serve with arroz moro?<\/h3>\n\n\n\n

    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<\/a><\/strong> y pollo al horno<\/a><\/strong>, but you can also serve with fish, seafood, vegetables, salad… The options are endless!<\/p>\n\n\n\n

    \"pollo<\/figure>\n\n\n\n

    Why is my arroz moro light in color?<\/h3>\n\n\n\n

    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.<\/p>\n\n\n\n

    \"arroz<\/figure>\n\n\n\n

    \u00a1Por favor d\u00e9jame una clasificaci\u00f3n de estrellas y un comentario!<\/h3>\n\n\n\n

    If you enjoy this arroz moro recipe, please leave me a 5 star review and comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier for my recipes to be found on Google. THANK YOU in advance!<\/p>\n\n\n\n

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    \"Arroz<\/div>\n<\/div>\n

    Arroz Moro (Cuban black rice and beans)<\/h2>\n
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    <\/div>\n
    Arroz Moro (Congri\/ Moros y Cristianos) or Cuban black rice and beans is a traditional dish made\u00a0with rice, black beans and fragrant spices like cumin and oregano.<\/span><\/div>\n
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