Arroz moro:

250g dried black beans, rinsed, soaked overnight
1 teaspoon salt, plus more if you need
1 bay leaf
1/4 cup +2 tablespoons olive oil
250g cooked pork sholder or leg, cubed
1 green bell pepper
2 medium onions chopped
3 garlic cloves, minced
500g long grain white rice
1teaspoon oregano
0,5 teaspoon ground cumin
0,5 teaspoon white pepper


Place a medium or large sieve over large bowl and drain the beans into the sieve, catching the soaking water in the boal underneath. Use a measuring cup to measure soaking water as you transfer it to large pot. Add additional water, if necessary to equal 5cups.Add the beans,salt, bayleaf and bring the waterto a boilover high heat. Reduce the heat to low, cover the pot and let the beans simmer for about 2 hoursor until they are fork tender.Let the beans cool to roomtemperature, then drain them, reserving3 cups of their cooking liquid. Remove bay leaf. Set aside.Heat 2 tablespoons of olive oil in the same pot over medium-high heat. Season the pork cubes with salt, then add them to the pot and cook over medium heat 5-7min until pork browns and renders most of its fat. Discard half the fat and add 2 tablespoons olive oil, bell pepper, onions and garlic and saute for 5-7min until vegetables are soft and caramelized. Add the rice, the 3 cups reserved liquid, cumin,oregano, pepper and bring it to boil, boil for 5 min.. Meanwhile combine the beans with remaining 2 tablespoons of oliveoil and season with salt to taste. Add to rice mixture and continue boiling, uncovered for 10 min till most of the water is abrorbed by rice. Reduce heat , add port and mix. Cover the pot and let the beans and rice simmer for an additional 15-20min until liquid is absorbed. Adjust seasoning if necessary.

Arroz imperial:

1/4 cup olive oil
1 large onion
1 medium green bell pepper, diced
3 garlic cloves, minced
1,5 cup tomato sauce
1/4 cup vino seco (dry white coocing vine)
1 bay leaf
1 whole chicken, roasted, bones and skin removed and chopped
4 cups low-sodium chicken stock
2 cups long grain white rice
1/2 cup freshly grated Parmesan cheese
1 cup mayonnaise
salt, pepper

Heat olive oil and saute onions, bellpepper and garlic for 5-7 min until the onions are translucent. Do not brown the vegetables!
Add tomato sauce, vino seco and bay leaf and cook 5 min, add chicken and cook another 3 min, remove the bay leaf.
Bring the stock to a boil over high heat on large pan. Add rice and bring mixture to boil again.Cook uncoverd for 5min, reduce the heat to low, fluff the rice with fork, cover the pan and cook for 20min untilrice is tender and fluffy. Taste and season with salt and pepper to taste.
Preheat the oven to 210C. Butter a bottom and sides of 3-quart retangular casserole dish. Spread thin layer of ric in the dish, then add layer of the chicken mixture. spread half the remaining rice ontop and then remaining chicken n topof that.. Top layers with remaining rice. Combine the Parmesan cheese with mayonnaise and spread evenly across hte top of the casserole. Bake the casserole for 10-15min until the top is lightly browned. 

Arroz con mariscos:

Same as Arroz Imperial only change chicken with seafood and do not make top layer with mayonnaise and Parmesan Cheesea as in previous recipe.

Arroz amarillo:

1/4 cup olive oil
1 medium onion , diced
2 garlic cloves, minced
2 cups long-grain white rice
4cups low sodium chicken stock
1,5 teaspoon Bijol (substitute with saffron)
salt , pepper

Heat olive oil in large pan, add onion , garlic and suate for 5-7min, add rice and stirr well, add Bijoland stock, cook this mixture uncovered for 5 min. Reduce the heat to low,fluff the rice with fork, cover the pan and cook for 20min, add salt and pepper to taste.

Arroz blanco:

1 tablespoon salt
1 cup long-grain white rice
2 tablespoons vegetable or corn oil

Bring 2 cups cold water to boil i medium sized pot. Add rice, salt, oil. Continue boiling for 2 min. Reduce heat to low, stir the rice, cover a pot and let it simmer for 20-25min until almost all of the liquid has been soaked up by rice. Add additional salt if necessary.