Arroz Moro White Rice With Cuban Black Beans Recipe

Ingredients for Arroz Moro White Rice With Cuban Black Beans

• Black Beans
• Cooked White Rice
• Sofrito Sauce
• Salt And Pepper
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons apple cider vinegar
• Garlic Clove
• Beer
• 1 (14.5 ounce) can diced tomatoes (undrained)

How to Make Arroz Moro White Rice With Cuban Black Beans

1. 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.
2. 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.
3. Add 2 cups of cooked black beans (canned or homemade) and stir to incorporate them into the sofrito mixture.
4. Pour in 1 (14.5 ounce) can of diced tomatoes (undrained), and 1 cup of beer or chicken broth. Stir to combine all ingredients.
5. After 5 minutes of simmering, add 2 tablespoons of apple cider vinegar. Stir gently.
6. Add 2-3 cups of cooked white rice (adjust according to your desired consistency). Stir well to combine the rice with the bean mixture.
7. 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.
8. 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.