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Caribbean Arroz Moro (Moros y Cristianos) Recipe

The origins of arroz Moro trace back to the colonial era when African slaves were brought to Latin America. They introduced their traditional cooking methods and ingredients, which blended with local flavors to create new dishes, including arroz moro.
The dish’s name reflects the Moorish influence on Spanish culture, as it resembles Morocco’s popular rice and beans dishes. A staple of Caribbean cuisine, arroz Moro is a one-pot dish combining rice and black beans with various seasonings and spices. It’s especially popular in Cuba, the Dominican Republic, and Puerto Rico.
Arroz moro is closely related to arroz congri, another Caribbean favorite. While arroz congri is made with red beans and traces its roots to African influences, arroz Moro is typically made with black beans and has Spanish origins.
This dish holds cultural significance and is often served at celebrations like weddings, birthdays, and holidays. It’s considered both a comfort food and a staple in many Latin American homes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Cuban
Servings 5
Calories 192 kcal

Ingredients
  

  • Long-grain rice - 1 cup
  • Black beans, drained and rinsed - 1 can
  • Onion, finely chopped - 1/2
  • Garlic, minced - 3 cloves
  • Green bell pepper, finely chopped - 1
  • Ground cumin - 1 tsp
  • Smoked paprika - 1 tsp
  • Olive oil - 2 tbsp
  • Chicken or vegetable broth - 1 1/2 cups
  • Salt and pepper - to taste

Instructions
 

  • In a large saucepan, heat the olive oil over medium heat.
  • Add the onion, garlic, and green bell pepper and sauté for 2-3 minutes until the vegetables soften.
  • Add the rice to the saucepan and stir to coat it with the oil and vegetable mixture.
  • Add the black beans, cumin, smoked paprika, salt, and pepper to the saucepan and stir everything together.
  • Pour in the chicken or vegetable broth and stir everything together one more time.
  • Bring the mixture to a boil over high heat.
  • Reduce the heat to low, cover the saucepan with a lid, and simmer for 20-25 minutes until the rice is fully cooked and the liquid has been absorbed.
  • Remove the saucepan from the heat and let it sit for 5 minutes.
  • Fluff the rice with a fork and serve hot.

Nutrition

Calories: 192kcalCarbohydrates: 22gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 16mgSodium: 211mgFiber: 4gSugar: 2g
Keyword Caribbean Arroz Moro (Moros y Cristianos) Recipe
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