Moros Arroz A La Marinara Recipes

RICE AND BEANS: MOROS Y CRISTIANOS (ARROZ CON HABICHUELAS)

Steps:

• Cover the dry beans with water in a large pot. Do not salt the water. Bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 1 hour.
• Rinse the rice with cold water until the water runs clear.
• Use a large, 8-quart covered stockpot. Heat the olive oil and saute the onion and green pepper until tender. Add the garlic and sofrito and saute another 1 to 2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook for about 5 minutes, stirring gently.
• Add the chicken stock and the rinsed rice. Season with plenty of salt. Bring to a boil, reduce heat to low, cover and cook for about 20 to 30 minutes, or until rice is fully cooked.

ARROZ MORO (WHITE RICE WITH CUBAN BLACK BEANS)

Steps:

• In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
• After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
• Let sit for 10-15 minutes before serving.

CUBAN-STYLE ARROZ CONGRí

Steps:

• Rinse the beans and pick them over for any small stones. Put the beans and 8 cups water in a medium-size pot. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours. (Time will vary depending on the bean.)
• Meanwhile, make the sofrito: Put the oil in a medium-size pot (large enough to hold the rice as well) over medium heat. When it's hot, add the onion, green pepper and garlic. Add a pinch of salt and several grinds of pepper. Sauté until the vegetables are limp. Stir in the oregano, dill and bay leaves and remove from heat.
• Drain the beans, reserving the broth and being careful to not break the beans. In a large measuring cup, add the vinegar and wine, 1 cup of the reserved bean broth and enough water for all the liquid to measure 2 1/4 cups.
• Put the sofrito back on medium heat, add the rice and stir to combine. Cook the rice for 1 to 2 minutes, then add the seasoned bean broth/water mixture and the salt. Bring to a boil, stir, then reduce to a simmer, cover and cook for 17 minutes. Remove from heat, fluff with a fork and return cover to pot for 10 minutes.
• Remove bay leaves and put rice mixture into a mixing bowl. Gently mix in the beans, being careful not to break them. Season well with salt and pepper and transfer to a serving bowl. Serve hot.

RICE COOKED IN BLACK BEANS (MOROS Y CRISTIANOS)

Steps:

• Mash the garlic and render the bacon fat
• Put the garlic on a cutting board and sprinkle 1 teaspoon of salt over the cloves, let it sit for a few minutes, and mince it into a paste with a knife. Set aside.
• Place the bacon and olive oil in a large pot and set it over medium-high heat. Sauté the bacon until it renders its fat and turns a golden brown color, about 6 minutes. Move the bacon around as it's cooking to prevent it from sticking to the bottom of the pot.
• Sauté the vegetables and rice
• Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil.
• Add the beans, simmer, and serve
• Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

MORO'S ARROZ A LA MARINARA

Steps:

• Peel the prawns and put in the fridge.
• Transfer the shells to a large saucepan over high heat and add the fish stock.
• Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
• Remove from the heat, strain the stock and add the saffron; set aside.
• Heat the olive oil in a large saucepan over medium-to-high heat.
• When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
• Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
• Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
• Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
• The next stage should be started about 20 minutes before you wish to eat.).
• When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
• Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
• Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
• Cook 2 minutes, then add the prawns, turn off the heat and cover.
• Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
• Serve with sprinkled parsley over the rice and lemon wedges.