Arroz Moro Recipe

Render pork belly

Heat a 12-inch skillet or sauté pan over medium-high heat. Add vegetable oil and olive oil. Add the cubed pork belly in a single layer and cook, stirring occasionally, until the fat renders and edges are browned, about 8–10 minutes. Use a slotted spoon to transfer pork pieces to a bowl, leaving as much fat in the pan as possible.

Sauté aromatics

Reduce heat to medium. Add chopped onion and green pepper to the reserved fat in the pan. Cook, stirring, until softened, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build guiso sauce

Stir in tomato paste and cook 1 minute to reduce raw flavor. Add tomato sauce, cumin, oregano, black pepper, and 0.75 tsp salt. Cook 1–2 minutes to meld flavors. Pour in 1/2 cup chicken or vegetable broth, scraping up any browned bits from the pan. Return the browned pork belly to the pan, stir to coat, reduce heat to low, and simmer gently for 6–8 minutes so the pork finishes cooking and the sauce thickens slightly. Stir in chopped cilantro and scallion greens, then remove from heat and keep warm.

Rinse rice

Place the 2 cups of long-grain rice in a fine mesh sieve and rinse under cold running water, or rinse in a bowl, swirling until the water runs mostly clear. Drain well. This removes excess starch and prevents gummy rice.

Combine rice and liquids

In a medium heavy-bottomed saucepan (with a tight-fitting lid), add the drained rice, 3.25 cups water or reserved bean liquid (use bean liquid for more flavor; if using bean liquid, reduce added salt to taste), and 1 tsp salt. Add the bay leaf. Bring to a gentle boil over medium-high heat.

Add beans and cook

Once boiling, reduce heat to low so the liquid simmers gently. Stir in the 1.5 cups of cooked black beans (do not mash). Cover the saucepan and cook undisturbed for 15–18 minutes, or until the rice has absorbed the liquid and is tender. Avoid lifting the lid while rice steams.

Steam and fluff

Remove the pan from heat and let it rest, covered, for 8 minutes to steam. Remove the bay leaf. Using a fork, gently fluff the rice and beans to separate the grains.

Transfer the rice and beans to a large serving dish or keep in the rice pot. Spoon the pork belly guiso over the rice or fold gently to incorporate pork and sauce into the rice so the flavors mingle. Taste and adjust seasoning with additional salt or pepper if needed.

Garnish with additional chopped cilantro leaves and serve with lime wedges on the side. Squeeze lime over individual portions before eating for brightness.