Thursday, August 23, 2012

Skinny and Speedy Cuban Moros (Rice and Beans)

Moros is a typical Cuban side dish of rice and beans cooked together. Usually it is cooked with pork belly chunks and can take awhile to cook. This is a lighter, vegetarian version that is cooked up in less than 20 minutes. I love eating Moros with any meal, but most versions that are available at restaurants are so greasy and heavy, it makes it hard to really enjoy. I've taken matters into my own hands and made this lovely side dish figure-friendly and easy enough to serve any night of the week. Not only is this a complete protein (yeah Veggies!) but it is a great side dish for any meal. 

If you decide to eat this as a main dish, this will serve 2. I usually will end up eating this as a main meal or lunch because it's really filling and really hits the rice/beans craving right on the nose. If you decide to make a larger batch, you'll have to adjust the cook time. Next day lunch anyone? 

Skinny and Speedy Cuban Moros

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4


  • 1 cup cooked black beans (or canned - rinsed and drained)
  • 1 cup dry white rice
  • 1 clove of garlic, minced or smashed 
  • 1 dried bay leaf
  • 1/2 tsp of ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp red wine vinegar
  • 1 tsp oil
  • 2 cup vegetable stock
  • salt and pepper to taste
  • fresh cilantro, minced
  • fresh lime juice

In a rice cooker - place all of the ingredients in and stir well. Turn on and let cook until done. 

Remove the bay leaf (and garlic if smashed) and serve hot.

On the stoveHeat a medium/large pot over high heat. Add all of the ingredients in and stir well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10-15 minutes, or until the liquid is absorbed.

Remove the bay leaf (and garlic if smashed) and serve hot. 

Nutritional Info for 1/4 of the recipe:
Calories: 180 ; Fat: 1.5g ; Carbohydrate: 32.5g ; Fiber: 4g ; Sugar: 0g ; Protein: 6g 


  1. Having lived in Tampa for over 15 years and then in South Florida for almost six, I grew to love Cuban food. What I find intresting are the regional differences. In Tampa, it's yellow rice with black beans and in South east Florida, it's white rice. I love the vegetarian version of your dish!

    1. I had no idea they did yellow rice in Tampa! I see some places that use yellow rice but it isn't that common. Go figure. I do love yellow rice with veggies in it. A nice change from good ol' white rice.

  2. I love it - Put everything in rice cooker, stir, turn on and let it cook until done.


    Thanks for the great recipe Laurie!

    1. I LOVE my rice cooker - it is truly an amazing appliance. It's my go-to for quick meals, since I don't have to monitor it or worry about cooking times. It just does it's thing and ta-da, perfect rice!

  3. This sounds so perfect! Love the black beans in the rice and all the yummy herbs it looks nice and moist! What a beautiful dish Laurie!

  4. Mmmmm, Rice and beans!! I could eat a whole bowl. Have a great weekend! ~ Ramona

  5. Moros is new to me! I've always served rice and beans individually. With a hint of spice and garnishes of lime and cilantro this would be a perfect side for enchiladas. Thanks for the introduction to Moros!

    1. Mostly I serve them apart - I like to control my bean to rice ratio, but this is really a great meal. Quite different from the norm.