Arroz Moro

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[{"selector":"#anim-78386e93-e37c-4f5b-903a-552f43eec49f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-b1ac55b9-0222-4ddf-9f71-d058b99a4970","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] This EASY recipe has just 5 ingredients! It's the perfect side dish for grilled skirt steak or roast chicken.

Ingredients: – 1 tablespoon olive oil – 4 garlic cloves, minced – 2 cans black beans, undrained – 2 cups long-grain white rice – 1¼ teaspoons kosher salt

Heat oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring constantly (don't let it burn).

Add the rice, black beans (including the liquid), 3 cups of water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.

Uncover and fluff the rice with a fork. Serve!

Get the recipe!

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Arroz Moro

Cuban Black Beans & Rice

Get the recipe!

Heat oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds, stirring constantly (don't let it burn).

Add the rice, black beans (including the liquid), 3 cups of water, and salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.

Uncover and fluff the rice with a fork. Serve!

Get the recipe!