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Moro Rice Recipe

Name: Moro Rice
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

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.58 view details

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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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%

Moro Rice Recipe

Ingredients