This rice and bean dish truly benefits from the full-bodied broth of dried beans. If canned beans is all you have, go ahead and use them. But do bear in mind the results will not be the same. The rich and dark, flavourful broth you get from cooking dried beans is absorbed by the white rice giving it a wonderful aroma and dark colour.
Prep Time10 minutesmins
Cook Time35 minutesmins
Servings: 6
Ingredients
2cupslong-grain white rice
2Tablespoonsextra-virgin olive oil
1medium yellow or red onionfinely chopped (about 1 cup)
1large green bell pepperseeded and finely chopped (about 3/4 cup)
4clovesgarlicpeeled
2teaspoonground cumin
1teaspoondried oregano
1bay leaf
3teaspoonssalt, dividedor more to taste
freshly cracked black pepper to taste
2 - 3 cups cooked beans, drained in a sieve or colander placed over a bowl*reserve the broth
4cupsliquid from drained bean broth or use water if needed to make a total of 4 cups liquid
1Tablespoonwhite distilled vinegaror apple cider vinegar, or red wine vinegar
2 Tablespoonscilantro leaves and tender stems, finely chopped plus more for garnishoptional
Instructions
Rinse the rice: Place the rice in a medium bowl or large measuring cup, cover with cold water. Using your hand swirl the rice around giving it a "wash" the drain, holding the rice in place with your hand (you don't have to drain all the water so you don't lose any rice). Repeat this process at least 3 times, or until the water runs almost clear. Drain well in a colander or sieve.
Set a large pot over medium-high heat and add the olive oil. Once shimmering, add the onion, green pepper, and garlic and sauté until the vegetables are soft and translucent, about 5 minutes.
Add the cumin, oregano, bay leaf, rinsed rice, 2 teaspoons of salt, and freshly cracked pepper to taste, and stir for 1 minute until well mixed and all the rice is coated in oil.
Add the drained beans along with 4 cups of their broth (or water if needed to make the 4 cups) to the pot. Stir in the vinegar, chopped cilantro, and 1 more teaspoon salt. Taste the broth; it should be flavourful and tasty, if not, add a splash more vinegar and a few more pinches of cumin, oregano and salt.
Bring to a boil, then simmer, uncovered until most of the liquid is absorbed for about 15 minutes or until small bubbly craters begin to appear on the surface. Using a fork, gently stir the rice, reduce the heat to the lowest possible setting, cover tightly, and cook for 20 minutes.
Allow the pot to sit uncovered, off the heat, for 5 minutes. Fluff the rice with a fork and serve.
Notes
*If you are using canned beans and do not want to use the liquid from the canned black beans, just use all water. The moro will not have the distinctive dark colour but it will still be good. Do not be tempted to add larger amounts of onions or peppers. This would add too much liquid to the moro and result mushy.Make ahead: Moro can be made ahead and served at room temperature. It also reheats beautifully: drizzle about 1/4 cup of water over the rice and heat gently, in a covered pot, over medium heat until warm.