ARROZ MORO RECIPES

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ARROZ MORO (WHITE RICE WITH CUBAN BLACK BEANS) RECIPE ...



Arroz Moro (White Rice With Cuban Black Beans) Recipe ... image

Black beans and rice cooked together with spices are one of the best side dishes to accompany any meal! I found this recipe while browsing the internet and it is so good!

Total Time 1 hours 25 minutes

Prep Time 1 hours

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans
2 -3 cups of already cooked white rice
1/3 cup sofrito sauce, casero (blend onion, bell pepper, garlic and cilantro until puree)
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
apple cider vinegar
1 garlic clove, finely chopped
1 cup beer or 1 cup broth
0.5 (8 ounce) can goya tomato sauce

Steps:

  • In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
  • After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
  • Let sit for 10-15 minutes before serving.

Nutrition Facts : Calories 172.8, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 102.3, CarbohydrateContent 32.9, FiberContent 5, SugarContent 0.8, ProteinContent 6.5

CUBAN-STYLE ARROZ CONGRÍ RECIPE - NYT COOKING



Cuban-Style Arroz Congrí Recipe - NYT Cooking image

The combination of white rice and black beans is a Cuban staple. Black beans served on top of or next to white rice is most commonly called Moros y Cristianos, a reference to the medieval battle between Islamic Moors and Christian Spaniards on the Iberian Peninsula. When rice and beans are mixed with sautéed aromatic vegetables and sometimes bits of pork, the result is called congrí. (In some Cuban households, it is also called Moros y Cristianos.) As a rule, congrí is a fluffier and drier dish than Moros y Cristianos. Yolanda Horruitiner, who has lived in Cuba for all of her 70 years, makes this simple version of congrí without pork or cumin, which is a staple in some versions. Feel free to add either to the sofrito base. This recipe uses a stovetop to cook both the rice and beans, although the dish can be assembled more quickly using a pressure cooker and rice cooker and making the sofrito in a separate sauté pan, then mixing it into the rice before it’s all cooked.

Provided by Kim Severson

Total Time 2 hours 30 minutes

Yield  6 to 8 servings

Number Of Ingredients 13

1 cup dried black beans 
2 tablespoons olive oil
1 small onion, chopped into 1/2-inch pieces
1 small green pepper, chopped into 1/2-inch pieces
5 or 6 cloves garlic, roughly chopped
1 teaspoon kosher salt
Freshly ground pepper
1 tablespoon fresh oregano, roughly chopped
1/4 teaspoon dried dill
2 small bay leaves
1 tablespoon cider vinegar
1 tablespoon dry red wine, or vino seco
1 1/2 cups long-grain rice, rinsed

Steps:

  • Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
  • Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it’s hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
  • Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
  • Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
  • Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

Nutrition Facts : @context http//schema.org, Calories 253, UnsaturatedFatContent 3 grams, CarbohydrateContent 46 grams, FatContent 4 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 203 milligrams, SugarContent 1 gram

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