Monday 8th October 2012by Linda Vasquez
Arroz con Morro
If there is one thing I like about Cuba, it’s their famous Arroz con Morro. This simple rice recipe contains the main staple ingredients used in most Cuban dishes, sofrito casero. Sofrito casero is a mixture that blends onion, cilantro, garlic, and red and green peppers. In many latin american countries, it is typical that each country have its own version of black beans and rice. For the most part, the dishes are very similar to each other, but Cuba’s black beans and rice give the dish a whole new twist. The flavors in the sofrito casero mixture bring out a different taste in the typical dish.
Arroz con Morro is an easy way to make a latin addition to your dinner night. And let me tell you it’s a rice dish that will satisfy the tastebuds of whomever comes to get in contact with it. Here’s how to pull it off in 5 easy steps:
- 2 cups of cooked white rice
- 1 can black beans
- 1/2 cup of tomato sauce
- 1 tbsp. olive oil
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1/2 tbsp. apple cider vinegar
- 3/4 cup sofrito casero (blend 1 green bell pepper, 1 red green pepper, 2 cloves garlic, 1 onion and 1/2 cup cilantro)
- In a medium-large pot, place oil and sofrito casero. Let simmer for 1 minute.
- Add cumin and oregano. Mix.
- Add beans, tomato sauce and apple cider vinegar. Mix.
- Once mixture has boiled for about 3 minutes, proceed to add in the white rice. Mix and cover for about 5 minutes. Reduce heat to low.
- Remove from heat and enjoy!