Moro Rice Recipe
Servings: 8
Ingredients
- 2 c. Dry black beans
- 8 x Garlic cloves, minced
- 2 x Carrots cut in half
- 3 x Bay leaves
- 2 tsp Dry thyme
- 2 tsp Salt
- 1 tsp Grnd black pepper
- 9 c. Or possibly more water
- 2 c. Long grain white rice
- 1/4 c. Dry sherry
- 3 Tbsp. Cider vinegar
Directions
- Combine first 7 ingredients in large pot. Add in water and bring to a boil.
- Reduce heat and simmer till beans are almost tender, about 45 min.
- Throw away carrot pcs. Add in rice to beans and bring to a boil. Reduce heat, cover and simmer till rice is tender, adding more water if dry, about 20 min. Stir in sherry and vinegar. Season to taste with salt and pepper.
- NOTE: Moro Rice is a traditional Cuban dish. It is usually called Moros y Christianos. Excellent with pork roast and platanos maduros (fried ripened plantains)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 8 servings | |
| Calories 358 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 608mg | 25% |
| Potassium 843mg | 24% |
| Total Carbs 70.78g | 19% |
| Dietary Fiber 8.6g | 29% |
| Sugars 2.36g | 2% |
| Protein 14.13g | 23% |
