Arroz Moro (Cuban black rice and beans)
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.
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.
