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Moros (Rice and Black Beans)
Recipes
Moros (Rice and Black Beans)
4 servings
25 minutes total

Ingredients

  • 1 small sweet onion, coarsely chopped
  • 1 lime, for zest/juice
  • 1 tablespoon olive oil
  • 1 cup long grain rice
  • 1 ½ cups unsalted beef stock
  • 1 tablespoon sofrito
  • 1 can reduced-sodium black beans (15–16 oz), undrained
  • 2 teaspoons ground cumin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Prep

    • Chop onion.
    • Zest lime (2 teaspoons); squeeze for juice (1 tablespoon).

Steps

    1. Preheat medium saucepan on medium 2–3 minutes. Place oil in pan, then add onion and rice; cook 2–3 minutes or until onions begin to soften.
    2. Add stock and sofrito, then reduce heat to medium-low; simmer 15–17 minutes or until rice is tender.
    3. Stir in remaining ingredients (including lime juice/zest); serve.

Amount per ¼ recipe serving: Calories 310, Total Fat 4.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 0mg, Sodium 370mg, Total Carb 60g, Fiber 6g, Sugars 2g, Protein 11g, Calc 8%, Vitamin A 0%, Vitamin C 4%, Iron 25%