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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 6 servings The following items or measurements are not included below: sofrito sauce |
||
| Calories 198 | ||
| Calories from Fat 5 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.6g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 102mg | 4% | |
| Potassium 348mg | 9% | |
| Total Carbohydrate 37.6g | 12% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 0.8g | ||
| Protein 8.3g | 16% | |
Arroz Moro (White Rice With Cuban Black Beans)
SERVES 6 -8
Ingredients
- 1 (15 ounce) can black beans
- 2-3 cups of already cooked white rice
- 1/3 cup sofrito sauce, casero (blend onion, bell pepper, garlic and cilantro until puree)
- salt and pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- apple cider vinegar
- 1 garlic clove, finely chopped
- 1 cup beer or broth
- 1/2 (8 ounce) can goya tomato sauce
Directions
1
In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.2
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).3
Let sit for 10-15 minutes before serving.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Black Beans
- Cuisine > South American
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Dietary > Vegetarian
Featured Reviews for This Recipe
On Apr 27, 2008
for a different taste from another part that is not mexican dishes only... try it taste way better then the other rices.. from Mexico please add more reciepes from others South American countries people think we are all about tacos or burritos and we have a very rich heritage of all kinds of carribeen, and Latin plates.. thanks
From: Kamark
On Oct 25, 2007
This was okay, but my husband and I thought the beer really drowned out the lovely taste of the sofrito sauce (I recommend making a real sofrito sauce with oregano, tomato sauce, etc., rather than just blending onion, garlic, bell pepper, & cilantro). This recipe might have been better with broth instead of beer. Also, it was frustrating to not be given a measurement for the vinegar.
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