Arroz Moro Recipe

Prepare the Black Beans

If using dry black beans, soak them overnight and cook them according to package instructions. If using canned black beans, rinse and drain them.

Chop Vegetables

Chop the onion, bell pepper, and mince the garlic. Set aside.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Add Spices

Stir in the cumin, oregano, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.

Add Rice and Water

Add the rice to the pot, stirring to coat it with the oil and spices. Then pour in the water and add the bay leaf. Bring to a boil.

Cook the Rice

Once boiling, reduce the heat to low, cover the pot, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.

Combine with Black Beans

After the rice is cooked, remove the pot from heat. Stir in the prepared black beans, mixing well to combine. Remove the bay leaf.

Garnish and Serve

Transfer the arroz moro to a serving dish, garnish with fresh cilantro, and serve warm.