Arroz Moro is a traditional dish from the Caribbean region, consisting of rice and black beans combined in one pot, along with various seasonings and spices. It is particularly popular in Cuba, the Dominican Republic and Puerto Rico.
To prepare Arroz Moro, first the black beans are cooked with garlic, onions and bell peppers. Then the rice is added to the same pot along with the bean mixture, along with additional seasonings such as cumin, oregano, and bay leaves. The rice is cooked until it has absorbed all of the liquid and is fragrant and tender.
The resulting dish is a hearty and filling combination of rice and beans with a delicious, smoky flavor. It is often served as a side dish with grilled or roasted meats, but can also be enjoyed as a main course. Arroz Moro is a staple in Caribbean cuisine and is a popular comfort food.
Origin & Cultural Significance
The history of arroz moro may be traced back to the colonial-era importation of African slaves to Latin America. They brought with them their traditional cooking techniques and ingredients, which were combined with the local ingredients and resulted in the creation of many new dishes, including arroz moro.
Arroz moro is also very similar to Arroz congri and is popular in the same region, the main difference being that Arroz congri is made from red beans and is African in origin whereas Arroz moro uses black beans and is Spanish in origin.
Arroz moro is also culturally significant as it is often served during special occasions and celebrations, such as weddings, birthdays and holidays. It is also considered a comfort food and a staple in many Latin American households.
- Long-grain rice - 1 cup
- Black beans, drained and rinsed - 1 can
- Onion, finely chopped - 1/2
- Garlic, minced - 3 cloves
- Green bell pepper, finely chopped - 1
- Ground cumin - 1 tsp
- Smoked paprika - 1 tsp
- Olive oil - 2 tbsp
- Chicken or vegetable broth - 1 1/2 cups
- Salt and pepper - to taste
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, garlic, and green bell pepper and sauté for 2-3 minutes until the vegetables soften.
- Add the rice to the saucepan and stir to coat it with the oil and vegetable mixture.
- Add the black beans, cumin, smoked paprika, salt, and pepper to the saucepan and stir everything together.
- Pour in the chicken or vegetable broth and stir everything together one more time.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover the saucepan with a lid, and simmer for 20-25 minutes until the rice is fully cooked and the liquid has been absorbed.
- Remove the saucepan from the heat and let it sit for 5 minutes.
- Fluff the rice with a fork and serve hot.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 211mgCarbohydrates: 22gFiber: 4gSugar: 2gProtein: 9g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.