Imagine a dish that captures the vibrant spirit of Cuban cuisine in every single bite - a magical blend of white rice and black beans that will transport your taste buds straight to the colorful streets of Havana! Arroz Moro isn't just a recipe; it's a celebration of flavor, tradition, and the incredible simplicity of Caribbean cooking that will make your kitchen smell like a tropical paradise.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Cuban
Serves: 4 servings
Ingredients
- 1 cup white rice
- 1 can black beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the rice, draining and rinsing the black beans, and finely chopping the onion, garlic, and bell pepper.
- Heat a large skillet or heavy-bottomed pot over medium heat and add a small amount of oil to prevent sticking.
- Sauté the chopped onion and bell pepper until they become soft and translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Stir in the cumin, salt, and pepper, allowing the spices to bloom and release their aromatic flavors.
- Add the white rice to the skillet and stir to coat the grains with the vegetable mixture and spices.
- Pour in the vegetable broth and drained black beans, stirring to combine all ingredients evenly.
- Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
- Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let the rice rest, covered, for an additional 5 minutes to allow steam to finish cooking.
- Fluff the rice with a fork, mixing the black beans throughout the dish.
- Serve hot, garnished with fresh cilantro or a squeeze of lime if desired.
Tips
- Rice Perfection: Always rinse your rice before cooking to remove excess starch and ensure fluffy, separate grains.
- Spice Blooming: Take your time when sautéing the spices - this step releases deep, rich flavors that are essential to authentic Cuban cuisine.
- Liquid Ratio Matters: Use a 2:1 ratio of broth to rice for perfectly cooked, tender rice that's never mushy.
- Low and Slow: Keep your heat low when simmering to prevent burning and ensure even cooking.
- Resting is Crucial: Always let your Arroz Moro rest for 5 minutes after cooking - this allows the steam to finish cooking the rice and helps the flavors meld together.
- Optional Enhancements: For extra flavor, consider adding a bay leaf during cooking or garnishing with fresh cilantro and a squeeze of lime before serving.
Nutrition Facts
Calories: 166kcal
Carbohydrates: 33g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
