Arroz Moro

Name: Arroz Moro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 3 slices bacon, chopped; 2 tbsp extra-virgin olive oil; 1 yellow onion, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp salt; 2 cups long grain white rice, rinsed; 2 cans black beans, undrained; 2 cups chicken broth; 1 bay leaf

A classic dish of black beans and rice cooked together with bacon, aromatic garlic, and bell pepper sofrito.

45 minMediumServes 6340 cal/serving

CubanSideStovetopHigh FiberStandardGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

3 slices bacon, chopped
2 tbsp extra-virgin olive oil
1 yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
2 cups long grain white rice, rinsed
2 cans black beans, undrained
2 cups chicken broth
1 bay leaf

Instructions

1

Heat 2 tbsp extra-virgin olive oil in a heavy pot over medium heat and cook 3 slices chopped bacon until crispy.
2

Add 1 diced yellow onion, 1 diced green bell pepper, and 4 minced garlic cloves, sautéing for 5 minutes until tender.
3

Stir in 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 2 cups rinsed long grain white rice for 1 minute.
4

Pour in 2 cans undrained black beans, 2 cups chicken broth, and add 1 bay leaf.
5

Bring to a boil, cover, reduce heat to low, and cook for 20 minutes.
6

Remove from heat, discard bay leaf, and fluff with a fork.

Questions

How long does Arroz Moro keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Arroz Moro?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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