Arroz Moro (Cuban Black Beans and Rice)
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
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.
I chose not to rinse the rice for this dish. If you desire rice that's less sticky/starchy, then rinse the rice before adding it to the pot.
Promptly store any leftover rice in the refrigerator. It will keep for 3–4 days in a covered container. To reheat, sprinkle a teaspoon or two of water on top of the rice and place it in a covered dish. Microwave for 1–2 minutes, or until hot.
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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