This Puerto Rican-style rice dish brings bold island flavors to your table with minimal effort.
Using canned beans makes this one-pot recipe both convenient and authentic. The beans soak up the garlic, sofrito, and spice-infused tomato sauce as the rice cooks, creating a dish that’s rich in both taste and tradition.
What results is perfectly seasoned rice with tender beans throughout, all cooked in a single pot. The flavors meld together beautifully, giving you a taste of Puerto Rico in every bite.
Serve as a side or main dish—it pairs perfectly with grilled meats or stands alone as a hearty vegan meal.
Ingredients for Moros Rice Recipe with Canned Beans
Pantry staples and a few fresh items bring this one-pot dish to life.
| Ingredient | Amount | Notes |
|---|---|---|
| Long-Grain White Rice 🍚 | 2 cups | Rinsed until water runs clear |
| Canned Black Beans 🫘 | 2 cans | 15 oz each, drained and rinsed |
| Sofrito 🌿 | ½ cup | Store-bought or homemade blend |
| Tomato Sauce 🍅 | 1 cup | Plain, no added seasoning |
| Vegetable Broth 🥫 | 2 ½ cups | Low-sodium preferred |
| Olive Oil 🫒 | 3 tbsp | Extra-virgin for depth |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Onion 🧅 | 1 whole | Medium, finely diced |
| Green Bell Pepper 🌶️ | 1 whole | Diced small |
| Dried Oregano 🍃 | 1 tsp | Mediterranean style |
| Ground Cumin 🌿 | 1 tsp | Toasted for extra flavor |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olives 🫒 | ¼ cup | Green, sliced (optional) |
The sofrito is the flavor backbone here. Goya sells it in jars at most supermarkets—look for it near the Latin foods. Fresh is even better if you can swing it (blend bell pepper, onion, garlic, culantro). The beans need to be thoroughly rinsed to get rid of that canned taste. I grab Goya or Bush’s black beans—they hold their shape well. For the rice, long-grain white is traditional, but jasmine works too (just rinse it well).
No sofrito? Blend half a bell pepper, quarter onion, 2 garlic cloves with a little cilantro—close enough. Out of tomato sauce? Crushed tomatoes blended smooth works in a pinch. The broth can be swapped for water plus a bouillon cube (just check it’s vegan). The olives are optional but add that briny Puerto Rican touch—Manzanilla are the classic choice.
This keeps 4-5 days in the fridge and actually tastes better the next day. Freezes well for up to 3 months—portion it out for quick meals. The rice will firm up when cold, so add a splash of water when reheating (or microwave with a damp paper towel on top).
Why You’ll Love This Recipe
- One Pot Wonder: I just dump rice, canned beans, sofrito, and broth in a pot and let it simmer—no fancy steps.
- Ridiculously Good: The sofrito and tomato sauce turn simple rice and beans into something I crave all week.
- Meal Prep Hero: I make a big batch on Sunday and it reheats beautifully for lunches.
Step-by-Step Instructions for Puerto Rican-Style Rice With Beans
This one-pot wonder comes together easily with simple steps and bold flavors.
Step 1: Sauté Aromatics for Deep Flavor Base
Heat the 3 tbsp Olive Oil in a large pot over medium heat. Add the diced 1 whole Onion, 1 whole Green Bell Pepper, and minced 4 cloves Garlic Cloves. Cook for 3-4 minutes until the vegetables soften and smell incredible.
Stir in the 0.5 cup Sofrito and cook for another 2 minutes. This step builds the foundation of flavor, so don’t rush it. The sofrito should deepen in color slightly and coat the vegetables evenly.
Step 2: Toast Spices and Add Liquids
Add the 1 tsp Ground Cumin and 1 tsp Dried Oregano to the pot, stirring for 30 seconds to toast the spices. This wakes up their flavors and prevents a raw taste.
Pour in the 1 cup Tomato Sauce, 2.5 cups Vegetable Broth, and drained 2 cans Canned Black Beans. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
Step 3: Add Rice and Seasonings
Stir in the rinsed 2 cups Long-Grain White Rice, making sure it’s fully submerged in the liquid. Add the 1.5 tsp Salt, 0.5 tsp Black Pepper, 1 whole Bay Leaf, and 0.25 cup Olives (if using).
Give everything a good stir, then let it come back to a simmer. The rice should be evenly distributed, and the liquid should cover it by about ½ inch. This ensures even cooking and prevents dry spots.
Step 4: Simmer and Finish
Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes until the rice is tender and the liquid is absorbed. Don’t stir during this time—it can break the rice grains and make the dish mushy.
Turn off the heat and let it sit covered for 5 minutes. This final rest allows the rice to steam and absorb any remaining liquid. Remove the Bay Leaf before serving. Fluff the rice gently with a fork, and you’re ready to enjoy a hearty, flavorful meal.
Pro Tips For Making Moros Rice Recipe With Canned Beans
- Rinse the Rice: Always rinse the long-grain white rice until the water runs clear—it removes excess starch so your moros rice stays fluffy instead of mushy.
- Drain and Rinse Beans: I learned this the hard way—draining and rinsing the canned black beans cuts the metallic taste and prevents the sauce from turning gray.
- Bloom the Sofrito: Cook the sofrito in oil for 2-3 minutes before adding liquids—this deepens the flavor base and keeps the dish from tasting raw.
- Simmer Covered: Once everything’s in the pot, resist the urge to peek—keep it covered for 20 minutes on low heat so the rice absorbs all that broth and tomato sauce.
Pro Cooking Tips for This Recipe
Sofrito Sautéing
Sauté your aromatics in 3 tbsp Olive Oil until soft before adding 0.5 cup Sofrito. This step is crucial—cooking the sofrito until it darkens slightly deepens the flavor base and ensures every bite is packed with Puerto Rican taste. 💡
Liquid Ratios
For perfectly cooked rice, maintain a 1:1.25 rice-to-liquid ratio with 2 cups Long-Grain White Rice to 2.5 cups Vegetable Broth plus the 1 cup Tomato Sauce. This ensures the grains absorb moisture evenly without turning mushy.
Spice Toasting
Toast the 1 tsp Ground Cumin and 1 tsp Dried Oregano for 30 seconds in the hot oil before adding liquids. This simple step wakes up the spices’ essential oils, giving your dish a more vibrant, complex flavor profile.
Rice Resting
After simmering, let the rice rest covered for 5 minutes off the heat. This allows the grains to steam and absorb any remaining liquid, resulting in a fluffier texture.
Bean Prep
Always rinse your 2 cans Canned Black Beans thoroughly to remove excess starch and sodium. This prevents a metallic taste and ensures the beans blend seamlessly with the rice and sauce.
Layering Flavors
Add the rice to the pot only after the sofrito, spices, and liquids have melded. This layering technique ensures every grain soaks up the rich, seasoned broth as it cooks, guaranteeing consistent flavor in every bite.
Nutrition Facts
Frequently Asked Questions
Can I use other beans besides black?
Yes! Kidney or pinto beans work well too. Just keep the quantity at 2 cans and rinse them thoroughly. Each type brings a slightly different texture but maintains the dish’s hearty flavor.
Why do I need to rinse the canned beans?
Rinsing removes excess starch and sodium, preventing a metallic taste. It also helps the beans absorb the sofrito and spices better, enhancing the overall flavor of your rice.
Can I make this in a rice cooker?
Sauté aromatics first, then add everything to the cooker. Use the standard 1:1.25 rice-to-liquid ratio and cook as usual. The flavors will still meld beautifully.
What if my rice turns out mushy?
This usually happens from stirring during cooking or using too much liquid. Stick to 2.5 cups broth plus 1 cup tomato sauce for 2 cups rice, and avoid stirring once simmering begins.
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