Arroz Moros Recipe
Arroz Moros Recipe made with long-grain white rice, red kidney beans, red onion, bell pepper, garlic, cilantro, tomato sauce, bouillon, sazón, oregano, adobo, and black pepper.
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Servings: 6
Ingredients
- 3 tbsp vegetable oil
- 1 small red onion finely diced, about 3/4 c
- 1/2 medium bell pepper green or red, finely diced, about 1/2 c
- 2 garlic cloves minced
- 1 tbsp fresh cilantro chopped
- 2 tbsp tomato sauce
- 2 chicken bouillon cubes about 10 g total
- 1 tsp sazón with achiote
- 1 tsp dried oregano
- 1/2 tsp adobo seasoning
- 1/2 tsp ground black pepper
- 1 can red kidney beans 15 oz, undrained
- 3 c water
- 3 c long-grain white rice rinsed and drained
Instructions
Heat the oil.
- Heat the vegetable oil in a large caldero or heavy-bottomed pot over medium heat.
Cook the aromatics.
- Add the finely diced red onion, finely diced bell pepper, and minced garlic. Cook for approximately 2 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the herbs and seasonings.
- Add the chopped cilantro, tomato sauce, chicken bouillon cubes, sazón with achiote, dried oregano, adobo seasoning, and ground black pepper. Stir until fully combined.
Cook the seasoning base.
- Cook the mixture for approximately 1 minute, stirring frequently, until the seasonings become fragrant and the tomato sauce is incorporated.
Add the beans and water.
- Pour in the red kidney beans with their liquid and add the water. Stir well to combine.
Bring to a boil.
- Increase the heat to medium-high and bring the mixture to a boil.
Add the rice.
- Add the rinsed and drained long-grain white rice to the pot. Stir well to distribute the rice evenly through the beans and seasoned liquid.
Cook uncovered.
- Cook uncovered over medium heat, stirring occasionally, until most of the liquid has been absorbed and the surface of the rice appears dry, about 10 minutes.
Steam the rice.
- Reduce the heat to low. Cover the pot tightly and cook undisturbed for 25 minutes.
Fluff the rice.
- Uncover the pot and gently fluff the rice with a fork or spoon, taking care not to mash the beans.
Finish cooking.
- Cover the pot again and cook over low heat for an additional 5 minutes.
Serve.
- Serve the arroz moros warm as a side dish or as part of a complete meal.
Notes
To make this Arroz Moros Recipe gluten free, use certified gluten-free chicken bouillon cubes, sazón with achiote, adobo seasoning, tomato sauce, and canned red kidney beans. Some seasoning blends and bouillon cubes may contain wheat-based additives, so verify all labels carefully. Use plain long-grain white rice and avoid shared scoops, pots, or utensils that may have touched gluten-containing foods. Prepare the dish on clean surfaces to prevent cross-contact.