Ingredients for Arroz Moro White Rice With Cuban Black Beans
- 2 (15 ounce) cans black beans
- 3 cups cooked white rice
- 1/2 cup sofrito sauce
- 1 teaspoon salt, 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 cloves minced garlic
- 1 cup beer
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons olive oil
- 1 cup chicken broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Arroz Moro White Rice With Cuban Black Beans? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Arroz Moro White Rice With Cuban Black Beans
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté 2 cloves of minced garlic and 1/2 cup of sofrito for 1 minute until fragrant.
- Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano to the sofrito. Stir well to combine.
- Add 2 cups of cooked black beans (canned or homemade) and stir to incorporate them into the sofrito mixture.
- Pour in 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup of beer or chicken broth. Stir to combine all ingredients.
- After 5 minutes of simmering, add 2 tablespoons of apple cider vinegar. Stir gently.
- Add 2-3 cups of cooked white rice (adjust according to your desired consistency). Stir well to combine the rice with the bean mixture.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until all the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
- Remove from heat and let sit, covered, for 10-15 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
0g
Carbs
10g
