Arroz Moro (White Rice With Cuban Black Beans) - cooking recipe

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

Preparation

In a pot, add olive oil and saute 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.