Moro Rice

This Moro Rice is made with rice, onion, bell pepper, garlic, adobo, black beans, orange juice and simmered into perfection.

Want to make a restaurant style dish that could cost you $3-$5 to make but tastes like it’s worth $100? This rice and beans recipe is absolutely phenomenal and pairs very well with Chicken with Sofrito Sauce, Tostones, and Pollo Guisado.

This dish is probably one of my favorite side dishes to make and to eat. It is so simple and you can whip it up in less than 30 minutes. You can actually use canned beans or just soak dry black beans overnight and they will cook in with the rice. I like using any long grain rice for this recipe.

How to make Moro Rice

Open the can of beans and pour the liquid into a big cup. Add the orange juice into the same cup and whatever amount of water to measure a total of 2 cups of liquid.

Bring a large saucepan on medium high heat and heat up the oil. When the oil shimmers, add the onion and peppers and cook until they’re soft, about 5-10 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle the adobo and oregano, tossing until it stick to the veggies, and then pour in the 2 cups of cooking liquid, juice of a quarter lime, and the bay leaf into the saucepan. Sprinkle salt, as desired. Bring the liquid to a boil. Reduce heat to medium low and stir in the rice, beans, and cover. Cook still covered for about 15-25 minutes. You should reference your rice packet for cooking time.

When the rice is done, fluff, and stir in the rest of the lime juice.

Other dishes to try:

• CUBAN-STYLE BEANS
• MOLLETES CON PICO DE GALLO
• TOSTONES

Moros y Cristianos (Black Beans and Rice)

---

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Moros y Cristianos (Black Beans and Rice) is made with rice, onion, bell pepper, garlic, adobo, black beans, and orange juice.

---

Ingredients

Scale 1x2x3x

• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• ½ red bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons adobo
• 1 teaspoon oregano
• 1 (15 oz) can black beans, with the juices
• ½ cup orange juice
• 1 bay leaf
• 1 cup long grain rice
• Juice of ½ lime

---

Instructions

1. Open the can of beans and pour the liquid into a big cup. Add the orange juice into the same cup and whatever amount of water to measure a total of 2 cups of liquid.
2. Bring a large saucepan on medium high heat and heat up the oil. When the oil shimmers, add the onion and peppers and cook until they’re soft, about 5-10 minutes.
3. Add garlic and cook until fragrant, about 1 minute. Sprinkle the adobo and oregano, tossing until it stick to the veggies, and then pour in the 2 cups of cooking liquid, juice of a quarter lime, and the bay leaf into the saucepan. Sprinkle salt, as desired.
4. Bring the liquid to a boil. Reduce heat to medium low and stir in the rice, beans, and cover. Cook still covered for about 15-25 minutes. You should reference your rice packet for cooking time.
5. When the rice is done, fluff, and stir in the rest of the lime juice.

Notes

• You can use canned beans or soak dry black beans overnight and they will cook in with the rice. 

• Prep Time: 5-10 minutes
• Cook Time: 20 minutes
• Category: Sides
• Method: Cooking
• Cuisine: Cuban

Nutrition

• Serving Size: 1
• Calories: 250
• Sugar: 2g
• Sodium: 430 mg
• Fat: 1.5 g
• Carbohydrates: 51 g
• Fiber: 8 g
• Protein: 11 g
• Cholesterol: 0 mg