Arroz Moros Recipe
Arroz Moros, a classic Cuban dish, blends tender black beans with long-grain white rice, aromatic spices, and colorful bell peppers for a hearty, flavorful side or main dish. Its rich flavors and simple ingredients make it a timeless staple in Cuban cuisine.
4 Servings
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
To make this recipe completely gluten-free:
- 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.