Whip up this hearty Arroz Moros Recipe with black beans, long-grain rice, peppers, garlic, and spices—a comforting Cuban staple made simple.
Every family has that one dish that instantly brings everyone to the table. For me, that dish is Arroz Moros. It all started on a family trip to Miami a few years ago, where we stumbled upon a tiny Cuban café tucked between a laundromat and a bakery. You know the kind—plastic tablecloths, strong Cuban coffee, and that smell of garlic and cumin hitting you as soon as you walk in.
The waitress, who I swear was someone’s abuela, served us a steaming plate of Arroz Moros alongside crispy fried plantains. That first bite? Magic. Earthy black beans, fluffy white rice, and spices so perfectly balanced it felt like a warm hug. I knew I had to recreate it at home.
Now, every time I make this dish, it’s like bringing a little bit of that Cuban kitchen into mine. Plus, it’s one of those recipes that feels fancy but is secretly super simple.
Why You’ll Love This Arroz Moros Recipe?
- Budget-Friendly: Rice, beans, and pantry staples. Delicious doesn’t have to mean expensive.
- Naturally Vegan & Gluten-Free: It’s one of those rare recipes that checks all the boxes—no swaps required.
- One-Pot Wonder: Fewer dishes, less mess, all the flavor. Win-win.
- Deep, Bold Flavors: Cooking the rice with the bean broth pulls in all that earthy goodness.
- Versatile: Side dish? Main course? Meal prep for the week? You name it.
Ingredient Notes:
You probably already have most of these in your pantry. But let’s break down what makes this dish sing.
- Black Beans: Dried is traditional and gives a deeper flavor, but canned can work if you’re short on time.
- Long Grain White Rice: It stays light and fluffy, which is key. Sticky rice is a no-go here.
- Bell Peppers: A colorful mix of red and green adds both sweetness and crunch.
- Garlic & Onion: The foundation of nearly every great Cuban dish.
- Spices (Cumin, Paprika, Thyme, Oregano, Bay Leaves): This is where that earthy, smoky depth comes from.
- Crushed Tomatoes: Adds acidity and that subtle tang to balance the earthiness.
- Olive Oil: Don’t skimp here—it brings it all together.
- Bay Leaves: Adds a subtle herbal note that you’ll definitely miss if you skip it.
How To Make Arroz Moros?
Step 1. Soak & Cook the Beans:
Start by soaking your black beans in plenty of cold water for 24 hours. Yeah, I know it’s a long soak, but trust me—it’s worth it. Rinse them well, then simmer in fresh water for about 1.5 hours until tender but not falling apart. Pro tip: Salt the beans about 10 minutes before they’re done. Oh, and save 2 cups of the bean water—it’s liquid gold for this recipe.
Step 2. Sauté the Aromatics:
In a heavy-bottomed Dutch oven, heat some olive oil and toss in diced onions, minced garlic, and your colorful bell peppers. Let them cook for about a minute until the kitchen smells irresistible.
Step 3. Layer in the Spices:
This is where the flavor comes alive. Add cumin, oregano, thyme, paprika, black pepper, and bay leaves. Stir everything together and let it cook for another minute so the spices can bloom.
Step 4. Add the Core Ingredients:
In go the long-grain rice, the crushed tomatoes, your cooked black beans, and that reserved bean broth. Stir gently to combine all those layers of flavor.
Step 5. Simmer & Finish:
Cover the pot and let everything cook on low heat for about 20 minutes. Stir occasionally to make sure nothing sticks. Once the liquid is absorbed and the rice is tender, remove from the heat and let it sit, covered, for another 5 minutes.
Want To Save This Recipe?
Step 6. Fluff & Serve:
Fluff the rice with a fork, fish out those bay leaves (nobody wants to bite into one), and serve hot. It’s that easy.
Storage Options:
Good news—this dish keeps like a dream.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 2 months. Perfect for meal prep.
- Reheat: A quick skillet toss with a splash of broth or water brings it back to life. The microwave works too, but the stovetop keeps that texture on point.
Variations and Substitutions:
This dish is flexible, so feel free to get creative:
- Canned Beans: No time to soak beans? No worries. Just use canned black beans and swap the bean broth with veggie broth.
- Protein Boost: Add shredded chicken, pulled pork, or tofu for a more filling main course.
- Spice It Up: A few dashes of hot sauce or some chopped jalapeños bring the heat.
- Veggie Twist: Throw in corn, diced tomatoes, or even some sautéed spinach for added veggies.
- Rice Swap: Brown rice works but needs more liquid and time—just keep an eye on it.
What to Serve with Arroz Moros?
This dish is a total team player. Here’s what pairs perfectly:
- Cuban Roast Pork (Lechon): Classic combo. Rich, juicy pork plus earthy rice = heaven.
- Fried Plantains: Sweet, crispy, and the perfect contrast.
- Grilled Chicken or Steak: Simple proteins make this a hearty main.
- Avocado Salad: Something light and creamy to balance it out.
- Crispy Tostones: Because double the carbs is double the fun.
Frequently Asked Questions:
Is Arroz Moros spicy?
Not at all! It’s packed with bold flavors but no heat. Want some kick? Add hot sauce or chili flakes.
Can I use brown rice?
Yep, but it’ll need more liquid and about 15-20 extra minutes to cook. Keep an eye on it and add broth if it looks too dry.
What’s the difference between Arroz Moros and Arroz Congri?
Great question! Both are Cuban rice and bean dishes, but Congri is typically made with red beans and is more common in Eastern Cuba, while Arroz Moros uses black beans and is a Western Cuba classic.
There you have it—a hearty, flavorful Arroz Moros Recipe that’ll have your kitchen smelling like a Cuban café. I can’t wait to hear what you think! Did you add your own twist? Let me know in the comments or tag me if you post it online. Buen provecho!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Arroz Moros Recipe
Ingredients
- 1½ cups dry black beans
- 5 cups water for cooking beans
- 1⅓ cups long-grain white rice
- 2 cups reserved black bean cooking water
- 2 tablespoons extra virgin olive oil
- 2 medium onions diced
- 2 cloves garlic minced
- ½ red bell pepper diced
- ½ green bell pepper diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 16 oz. canned crushed tomatoes
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
Instructions
Prepare the Black Beans:
- Place the black beans in a large bowl and cover them with cold water. Soak for 24 hours.
- Rinse the soaked beans thoroughly.
- In a large pot, combine the beans with 5 cups of water. Cover and cook over medium-low heat for 1 hour and 30 minutes, or until the beans are tender but intact. Add 1 teaspoon of salt during the last 10 minutes of cooking.
- Drain the beans, reserving 2 cups of the cooking water for later use.
Sauté the Aromatics:
- In a deep Dutch oven or large skillet, heat 3 tablespoons of olive oil over medium heat.
- Add the diced onions, minced garlic, and bell peppers. Sauté for 1-2 minutes until fragrant.
Incorporate the Spices:
- Stir in the cumin, paprika, thyme, oregano, bay leaves, salt, and black pepper. Mix well to evenly coat the vegetables.
Combine Rice and Beans:
- Add the long-grain white rice, crushed tomatoes, cooked black beans, and the reserved bean cooking water. Stir to combine all ingredients.
Cook the Rice:
- Cover the pot and cook over low heat for 20 minutes, stirring occasionally to prevent the mixture from sticking.
- Once the liquid is fully absorbed and the rice is tender, remove from heat and let the dish rest, covered, for 5 minutes.
Serve:
- Discard the bay leaves before serving. Fluff the rice gently with a fork and serve warm as a side or main dish.
Notes
- Ensure the canned crushed tomatoes and all spices used are certified gluten-free.
- Use gluten-free vegetable broth if substituting the reserved bean water.
- Double-check labels on pantry staples to avoid hidden gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
