Moro de Habichuelas Recipe (Dominican Rice and Beans)

Moro de Habichuelas Recipe (Dominican Rice and Beans): This is one of the most common dishes on the Dominican table. We are presenting here a generic moro version that you can modify by adding other types of beans or legumes.
Course Lunch
Cuisine Dominican, Latino
Keyword arroz con frijoles, arroz con habichuelas, moros y cristianos, ris et pois
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 636kcal
Author Clara Gonzalez


  • 5 tablespoons of oil , divided
  • 1 teaspoon of finely chopped fresh cilantro
  • 1/2 teaspoon mashed garlic
  • 1/2 teaspoon of dry thyme leaves , or a 3 sprigs of fresh thyme
  • 1/4 cup of chopped celery
  • 1/8 cup of sliced pitted olives (optional)
  • 1 pinch of oregano
  • 1/4 cup of diced cubanela (cubanelle) peppers
  • 1/8 cup of capers (optional)
  • 2 tablespoons of tomato sauce
  • 2 cups of soft-boiled or canned kidney beans
  • 2 teaspoons of salt (or more, to taste)
  • 5 cups water
  • 4 cups of rice


  • Heat half the oil (2.5 Tbsp) in an iron pot over low heat and add 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, add season with salt. Once heated through, add 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).
  • Stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
  • When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. After the 15 minutes have passed uncover, add the remaining oil and stir.
  • 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 1/4 cup of boiling water before stirring and covering.
  • Serve with meat, (or seafood), a side dish and salad.


If you boil the beans yourself use the water in which they boiled in place of (or partially) the 6 cups of water called for in the recipe. If you use canned beans throw away the liquid in which they came in the can and use fresh water. The liquid in the can is loaded with sodium and doesn't taste very well.
Moro rice goes better with braised meats with plenty of "sauce". We suggest chicken or beef. And for a vegan moro meal, you can't go wrong with our cabbage dish.


Calories: 636kcal | Carbohydrates: 113g | Protein: 14g | Fat: 13g | Saturated Fat: 1g | Sodium: 967mg | Potassium: 418mg | Fiber: 6g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 6.2mg | Calcium: 59mg | Iron: 2.8mg