Arroz Moro (Cuban Black Beans and Rice)
This simple recipe for Cuban Black Beans and Rice is also known as Arroz Moro or Moro Rice. It has just five ingredients, and it’s ready in 30 minutes!
“I’ve made this several times. It super easy to make, and very yummy. It’s a great side dish.” -Kristie
Arroz Moro is a simple combination of garlic, black beans, and rice. That’s it! The tender rice contrasts nicely with the slightly chewy beans, and the faint flavor of garlic permeates the whole pot.
I first encountered Arroz Moro at a Cuban restaurant in West Palm Beach, Florida. The rice came out from the kitchen to a table next to ours, in a little dome. I was intrigued and ordered it to accompany the skirt steak.
As soon as I took a bite, I knew I had to take careful notes so that I could recreate it at home!
Many Cuban rice recipes call for ingredients like peppers, onions, oregano, and even bacon. But Havana, where we ate, kept it simple. And so does this recipe.
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Ingredients
- We’ll sauté garlic in olive oil to add lots of flavor to the rice. Don’t skip it!
- I used long grain white rice for this. Jasmine, basmati, or rice simply labeled “long grain white rice” is great for this.
- Unlike most recipes, we won’t drain the black beans. The liquid gets added to the rice instead!
How to Make Arroz Moro
- Sauté the garlic in oil until soft. Take care that the garlic doesn’t burn.
- Add the black beans, rice, and water. Bring to a boil, cover, and let cook for 20 minutes.
- Fluff the rice with a fork.
- Enjoy!
Frequently Asked Questions
Choose a long-grain white rice such as basmati or jasmine. It may also just be labeled “long grain white rice”.
You can substitute one tablespoon of jarred garlic in place of the fresh garlic cloves.
You can replace the fresh garlic with ½ teaspoon of garlic powder.
I don’t recommend making Arroz Moro ahead of time. Like most rice dishes, it’s best eaten right after cooking.
Arroz Moro is also known as Moros & Christianos. Moros refers to Muslims and Christianos to Christians. The groups battled for centuries in Spain until learning to live peaceably together in the 15th century. The mixture of black beans and rice in the same pot refers to this latter period of peace.
What to serve with Moro Rice
To keep with the Cuban theme, Grilled Skirt Steak with Chimichurri Sauce is the perfect main dish to serve with this rice recipe.
Arroz Moro is also an easy side dish for grilled steak, roast chicken, or even salmon. I frequently make it as a side dish for dinner instead of plain rice.
When I served the rice and steak for a dinner party, I added a big salad and fried plantains.
📖 Recipe
Arroz Moro (Cuban Black Beans and Rice)
Ingredients
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 2 cans (15 oz each) black beans, undrained
- 2 cups white rice (I used basmati)
- 1¼ teaspoons kosher salt
Instructions
- Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring occasionally.
- Add black beans (including the liquid), rice, salt, and 3 cups water.
- Turn the heat to high and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, or until the water is absorbed.
- Let sit for 5 minutes off the heat, covered. Fluff with a fork and serve.
I’ve made this several times. It super easy to make, and very yummy. It’s a great side dish.
i love how you have included the nutritional info. but could you list what exactly is a serving size? how many grams, ounces or cups?
Hello! I just wanted to say how thankful I am for this recipe. I grew up in WPB, Fl where the Havana restaurant is and Arroz Moro has always been one of my favorites from there. Now living across the country, I have made this recipe so many times. It’s been awhile so I just came back to check the specs, I love it so much !
Thank you so much, Kaycee! I’m so glad that found it!
Very nice and well explained recipe i ll try so i can revive my memories of cuba. Just one critic: you can easily find beans that are not in cans. Would have been nice to get the recipe without readymade stuff even if you know, i m beeing peeky.
I often visit Havana just for this rice. Today I decided to search for a Arroz Moro recipes. Was happy to see you compare this to the rice served at Havana.
I hope I did the rice justice—I absolutely loved it at Havana and wish we lived closer! Thanks for commenting. 🙂
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Easy and delicious!
Thanks so much, Patrice! It’s one of our go-tos for an easy side dish at our house. 🙂