Arroz Moro (White Rice With Cuban Black Beans) |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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! Ingredients:
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 |
Directions:
1. 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.
2. 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).
3. Let sit for 10-15 minutes before serving.
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