Arroz Moro (White Rice With Cuban Black Beans)

• 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

1. 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.
2. 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).
3. Let sit for 10-15 minutes before serving.

black beans, white rice, sofrito sauce, salt, cumin, oregano, apple cider vinegar, garlic, broth, tomato sauce

Taken from www.food.com/recipe/arroz-moro-white-rice-with-cuban-black-beans-255464 (may not work)