Arros moro is an Antillean classic. It is a simple side dish that consists of fried rice with sauce and red kidney beans. Arroz moro is quick to make, cheap and easy … but what a difference in taste from regular, cooked rice! This recipe is for 4 servings / persons.
Prefer a video?
Would you rather watch a video in which we explain the recipe for you? No problem! In about 5 minutes Linda will show you how to make delicious, Antillean arros moro:
Origins of the arroz moro recipe
Arros moro (usually written as arroz moro, so in Spanish!) Is eaten in many countries in the Caribbean and South America. For example, there is an almost identical version in the Dominican Republic and in Colombia. Logical, too, when you consider that the cultures of these countries show many similarities with those of the Netherlands Antilles.
Arroz moro as a side dish
This is perhaps the best known way to brighten up the “eternal” white rice. The beautiful, red kidney beans make a festive dish in a very easy and cheap way.
You can eat the arros moro as a side dish with a stew or, for example, with fried fish. On our website you will of course find enough dishes to combine this delicious rice with!
- 400 gr long grain rice
- 300 gr / 1 can of kidney beans
- 1 stock cube (vegetable or chicken)
- 1 tbsp sunflower oil
- 70 gr / 1 can of tomato paste
- 1 tbsp butter
- 1 tbsp dark soy sauce
- 3 sprigs of fresh cilantro
- 1 onion, chopped
- 1 garlic clove, pressed
Preparation of arroz moro:
First boil the rice in 750 ml water, in which a stock cube is dissolved. Then heat the oil and butter in a frying pan over medium heat.
Fry the onion with a little salt, until the onion looks translucent. This takes about 5 minutes. Then add the garlic, tomato paste, coriander, soy sauce and kidney beans and heat until almost boiling.
Now add the cooked rice and stir well, until all the rice is colored by the tomato paste and the soy sauce. Finally, serve the arros moro with vegetables and meat, fish or a meat substitute. Enjoy your meal!