Rice with corn, moro de maíz

Main Dish
5 servings
15 min
30 min




  • What is Moro? Moro is rice cooked with beans / legumes, or vegetables with seasonings and color in the form of tomato paste, saffron or annatto. In Puerto Rico it is called rice and beans, and Cuba they call congrí rice with black beans.

    1. Heat oil in a large saucepan, over medium heat.

    2. Add seasoning and onions and peppers, saute for three minutes, add broth, salt, tomato sauce, saffron and garlic. Stir until well blended.

    3. Raise the heat to high and add the water plus water from one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium low, cover and cook for 15 minutes.

    4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes

    Serves: 4 people


    a) The amount of water depends on the type of rice you use, it also depends if you like loose or mushy. I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's they way my family like it.
    For a loose rice grainy rice - use less water.
    For a more soft mushy like rice- used more water.

    b) This is a recipe where I use 1 packet of Sazón Goya (with saffron) if I no have annatto or saffron at hand.

You may like




bettykhan, 15/10/2010

This is really great .try it for supper .

(0) (0) Abuse

Rate this recipe:
Generate another secure code  = 

You may like

Recipe Rice congee with meatballs
Rice congee with meatballs
4 servings
45 min
Very Easy
Recipe Rice pudding - Video recipe !
Rice pudding - Video recipe !
4 servings
35 min
Very Easy
Recipe Pilaf rice
Pilaf rice
2 servings
25 min
Very Easy
Recipe Rice pudding jar with chocolate
Rice pudding jar with chocolate
6 servings
50 min
Very Easy