Moro de habichuelas is the quintessential Dominican rice and beans combination, and a very common option on the Dominican table. A steaming plate of flavorful, nourishing moro rice is the perfect side dish for many of our favorite main dishes, from meats to vegan ones.

– 5 tablespoons vegetable oil – 1 tablespoon chopped cilantro – 1 tablespoon mashed garlic – ½ teaspoon dry thyme leaves, or a 3 sprigs of fresh thyme – ¼ cup chopped celery – ⅛ cup pitted green olives – 1 teaspoon oregano (dry, ground) – 1 cubanela (cubanelle pepper), diced (or green bell pepper) – ⅛ cup capers, (optional) – 2 tablespoons tomato sauce – 2 cup boiled red kidney beans – 2 teaspoons salt, (or more, to taste) – 4 cup rice, long grain rice


Step 1:

Heat half the oil (2.5 Tbsp) in an cast aluminum or cast iron pot over low heat and sauté cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato sauce. Add beans, also while stirring, and season with salt.

Step 2:

Once heated through, add 5 cups of water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don't low-ball it).

Step 3:

Once the water reaches a rolling boil stir in the rice and simmer stirring frequently to avoid excessive sticking.  When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes.  Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.

Step 4:

Remove from heat and serve. Find serving suggestions above the recipe.

Stay connected!!!