Best 4 Moros Arroz A La Marinara Recipes

**Moros y Cristianos (or Moro de Guandules)** is a traditional dish in Puerto Rico and the Dominican Republic. It's a flavorful rice dish made with pigeon peas, sofrito, and various seasonings. This hearty and delicious dish is a staple in many Latin American households, but there are many variations of this beloved meal.

This flavor-packed dish typically includes long-grain rice, pigeon peas, sofrito, and a variety of seasonings like cilantro, garlic, and onions. Some recipes also add meat, such as chicken, beef, or pork, while others may incorporate vegetables like bell peppers or carrots.

In this article, we will delve into the realm of Moros y Cristianos, exploring both traditional and innovative recipes that showcase the versatility of this beloved dish. From the classic Puerto Rican version to the Dominican Moro de Guandules, we will provide step-by-step instructions and helpful tips to ensure your culinary success.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the vibrant streets of Latin America. Let's cook up some delicious Moros y Cristianos!

**Recipes included in the article:**

* **Classic Puerto Rican Moros y Cristianos**: This recipe stays true to the traditional flavors of Puerto Rico, using sofrito, pigeon peas, and long-grain rice as its base.

* **Dominican Moro de Guandules**: This version hails from the Dominican Republic and features a slightly different blend of spices and the addition of coconut milk, giving it a creamy and rich flavor.

* **Moros y Cristianos with Chicken**: For those who enjoy a hearty meal, this recipe incorporates tender chicken pieces into the rice and pigeon pea mixture, creating a complete and satisfying dish.

* **Vegetarian Moros y Cristianos**: This meatless variation is perfect for vegetarians and vegans, using a combination of vegetables and beans to create a flavorful and protein-packed dish.

* **Moros y Cristianos with Coconut Rice**: This innovative recipe adds a tropical twist to the classic dish by using coconut rice as the base, resulting in a creamy and aromatic meal.

Let's cook with our recipes!

MORO'S ARROZ A LA MARINARA

Moro's Arroz a La Marinara image

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid.

Provided by Manami

Categories One Dish Meal

Time 1h55m

Yield 1 paella pan, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2/3 lb prawns, preferably in their shells
4 1/4 cups fish stock
1 pinch saffron (about 20 threads)
6 tablespoons olive oil
1 1/2 large Spanish onions, finely chopped
1 green pepper, seeded and finely chopped
2 noras dried sweet peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika
5 garlic cloves, finely chopped
1/2 teaspoon fennel seed
1/2 lb calasparra rice (Spanish short grain rice) or 1/2 lb arborio rice
2 1/2 ounces white wine
2/3 lb monk fish fillet, trimmed and cut into 3/4-inch pieces
2 squid, the size of your hand cleaned and scored
2 tablespoons flat leaf parsley, roughly chopped
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 630.8, Fat 24.2, SaturatedFat 3.7, Cholesterol 139.3, Sodium 880.9, Carbohydrate 58.4, Fiber 3, Sugar 3.8, Protein 38.5

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

Rice and Beans: Moros y Cristianos (Arroz con Habichuelas) image

Provided by Food Network

Categories side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups Goya dried black beans (or canned pre-cooked)
3 cups long-grain white rice
1/4 cup olive oil, for sauteing
2 1/2 cups white onion, diced
2 1/2 cups green peppers, very small dice
4 garlic cloves, crushed and chopped
1/2 cup sofrito
1/2 teaspoon tomato paste
1 teaspoon dried oregano
1 tablespoon ground cumin
1 bay leaf
4 1/2 cups chicken stock
Salt and pepper

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.

MARINARA SAUCE

Marinara Sauce image

For a go-to standby using canned tomatoes, get Ina Garten's easy, homemade Marinara Sauce recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

ARROZ MORO (WHITE RICE WITH CUBAN BLACK BEANS)

Arroz Moro (White Rice With Cuban Black Beans) image

Black beans and rice cooked together with spices are one of the best side dishes to accompany any meal! I found this recipe while browsing the internet and it is so good!

Provided by Jennifer 1979

Categories White Rice

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans
2 -3 cups of already cooked white rice
1/3 cup sofrito sauce, casero (blend onion, bell pepper, garlic and cilantro until puree)
salt and pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
apple cider vinegar
1 garlic clove, finely chopped
1 cup beer or 1 cup broth
0.5 (8 ounce) can goya tomato sauce

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.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Use fresh, ripe tomatoes, flavorful seafood, and a good quality rice.
Cook the rice properly: The rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unappetizing.
Don't overcrowd the pan: When cooking the seafood, do not overcrowd the pan. This will prevent the seafood from cooking evenly.
Add the seafood at the end: The seafood should be added to the dish towards the end of the cooking process to prevent it from overcooking.
Season to taste: Be sure to season the dish to taste with salt, pepper, and other spices.

Conclusion:

Moros y Cristianos is a flavorful and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice and seafood, and it is also a budget-friendly meal. With a little planning and effort, you can easily make this delicious dish at home. So, next time you are looking for a quick and easy meal, give Moros y Cristianos a try!