Arroz Moros
A vibrant and flavorful dish combining rice and black beans, embodying the rich culinary traditions of Latin cuisine.
Ingredients
Main Ingredients
- 2 cups white rice (uncooked) Rinse the white rice under cold water until it runs clear.
- 1.5 cups black beans (cooked and drained)
- 1 tablespoon olive oil
- 1 cup chicken broth Can substitute with water for a vegetarian option.
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon cumin
- 0.5 teaspoon oregano
- 1 teaspoon salt (to taste)
- 0.5 teaspoon black pepper (to taste)
Instructions
Preparation
- Start by gathering all your ingredients. Rinse the white rice under cold water until the water runs clear.
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and translucent, about 3-4 minutes.
- Once the onions and garlic are fragrant, add the rinsed rice to the saucepan. Stir the rice for about 2-3 minutes.
- Pour in the chicken broth (or water) and stir to combine. Bring the mixture to a gentle boil.
- Add the cumin, oregano, salt, and black pepper to the rice and broth. Stir well.
- Reduce the heat to low, cover the saucepan with a lid, and allow the rice to simmer for 15-20 minutes.
- After the cooking time is up, remove the saucepan from heat. Gently fold in the cooked black beans.
- Cover the pot again and let it rest for 5 minutes.
- Serve the Arroz Moros warm, garnished with chopped cilantro or lime wedges.
Notes
For added flavor, consider using homemade chicken broth or a vegetable broth substitute. Adjust seasoning according to preference; feel free to add heat with chili powder or fresh jalapeños.