Arroz Moro (Cuban Black Beans and Rice)
Moro rice is a simple, Cuban inspired dish of black beans and rice. Serve with grilled skirt steak, tacos, or fajitas!
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
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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.
Video
Notes
The garlic will cook quickly in the hot oil. Take care not to burn the garlic. Have the water ready to add to the pot, and add it quickly if you see the garlic starting to turn brown.
Promptly store any leftover rice in the refrigerator. It will keep for 3–4 days in a covered container. To reheat, place an ice cube on top of the rice, and place it in a covered dish. Microwave for 1–2 minutes, or until hot. Remove the ice cube and serve.
I don't recommend freezing the rice, which can compromise the texture of the beans.
Nutrition
Calories: 282kcalCarbohydrates: 55gProtein: 10gFat: 2gSaturated Fat: 1gSodium: 701mgPotassium: 380mgFiber: 8gSugar: 1gVitamin C: 3mgCalcium: 50mgIron: 2mg
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