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CUBAN MOROS

We were on a quest for authentic Cuban food while exploring Miami and we found it in Little Havana, served with a heaping side of Cuban moros.  We arrived at Versailles Restaurant on a Saturday just after 3 pm.  Surprisingly, we were sat within five minutes.  The menu was large, prices were affordable, and our server was friendly with a smile our entire stay.  We ended up sharing one Cuban sandwich, yuca fries, and boliche (Cuban style pot roast).  The boliche was served with classic moros rice and fried sweet plantains.  It was a lot of food!

The Cuban moros was so good I had to take a stab at it.  Most recipes will call to cook dry beans and to reuse the bean water to cook the rice.  In efforts to save time, my recipe uses canned beans.  I use the canning liquid from the beans to cook the rice.  This helps give the rice its rich, dark color and extra flavor.  Since this liquid holds sodium try to use a reduced-sodium version if you have the option.  Refrain from adding salt to the dish until you taste it at the end and adjust then, if needed.  If you are watching your salt and/or starch intake do not use the canned liquid and just use 2 cups of water instead!  Pair this side up with any protein, such as my Mojo Pork Chops, and enjoy!

CUBAN MOROS

Christine Willers
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Cuban

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • ½ cup white onion finely diced
  • ½ cup green pepper finely diced
  • 1 clove garlic minced
  • ½ tbsp tomato paste
  • ¾ tsp dried oregano
  • ¾ tsp ground cumin
  • ½ tsp fresh cracked black pepper
  • 1 can black beans strained and canning liquids reserved
  • 1 tbsp vinegar (white wine, red wine, apple cider, or rice wine)
  • 1 dried bay leaf
  • 1 cup of dry/uncooked white rice
  • ¾ cup canning liquid from beans
  • 1 ¼ cup water
  • salt to taste

Instructions
 

  • Heat a medium/large saucepan over medium heat. Add olive oil and sauté onion and green pepper until soft, about 3-4 minutes. Then add garlic and sauté another minute until fragrant. Next, add the tomato paste, oregano, cumin, black pepper, beans, vinegar, and bay leaf stirring gently to combine. Cook uncovered for 5 minutes.
  • Add rice, reserved can liquid, water, and stir well to combine. Bring to a boil, cover, and reduce heat to a simmer. Let simmer for 20 minutes until liquid is absorbed and rice is cooked, stirring occasionally.
  • Remove bay leaf, add salt to taste if needed.
Keyword Cuban Moros