Moro de Habichuelas [Video+Recipe] Dominican Rice with Beans

Moro de habichuelas (moro rice and beans).

Moro de Habichuelas [Video+Recipe] Dominican Rice with Beans

Moro de habichuelas – Dominican rice and beans – is one of the most common dishes on the Dominican table. This is a generic Dominican moro rice recipe that you can modify by switching to other types of beans or legumes.

Course Lunch

Cuisine Dominican, Latino

Keyword arroz con frijoles, moros y cristianos, rice with beans recipe, ris et pois

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 636kcal

Author Clara Gonzalez

Equipment

1 gal [4 liters]-cast aluminum or cast iron pot with tight-fitting lid

Ingredients

5 tablespoons vegetable oil (I prefer olive oil) divided
1 tablespoon minced 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 sliced (optional)
1 teaspoon oregano (dry, ground)
`1 cubanela (cubanelle pepper) diced (or green bell pepper)
⅛ cup capers (optional)
2 tablespoons tomato paste or a cup of tomato sauce
2 cup boiled red kidney beans or canned
2 teaspoons salt (or more, to taste)
4 cup rice long grain rice, Carolina

Instructions

1. Sauteing seasonings

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.

2. Adding water

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).

3. Cooking rice

Once the water reaches a rolling boil 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, drizzle 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 ¼ cup of boiling water before stirring and covering.

4. Serving

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

Video

Notes

If you boil the beans yourself, use the water in which they boiled in place of (or partially) the 5 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.

Nutrition