Rice with Beans (Moro de Habichuelas) is one of the most common dishes in the Dominican Republic. Moro is a mixture of rice, beans, and vegetables seasoned with herbs and spices for a hearty, easy to make, family meal or side dish.
Hey friends! Today’s recipe is one that I have no idea why I had not shared before. This is literally one of the most common Dominican dishes ever and it is cooked in my house probably about three times per week.
What is Moro de Habichuelas?
Moro, as it is commonly known in the Dominican Republic, is made of rice, beans, and vegetables.
Moro de Habichuelas is not unique to the Dominican Republic, as there are many variations of it in different Latin American countries. Of course, each has its own combination of flavors and ingredients, but the general concept is still the same.
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These Dominican rice and beans are one of the first dishes I learned to cook and the one I cook the most at home, mostly because it is my husband’s favorite rice dish.
It is also a popular dish to make during the holidays as it can be made in large quantities in one single pot. This rice with beans is one you will often find at any Dominican gathering. Try at home for your next meal. I’m sure your family will really enjoy it.
For more rice dishes, be sure to try my Arroz con Gandules and Fried Rice.
Ingredients
- Red Onion
- Bell Pepper
- Garlic
- Cilantro
- Tomato Sauce
- Chicken Bouillon
- Sazon
- Oregano
- Adobo
- Black Pepper
- Beans
- Rice
How to make Moro de Habichuelas
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it’s liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
Frequently Asked Questions
Most often, Dominican beans and rice, is made with red or pinto beans. But can also be made with black beans, white beans, faba beans or guandules (pigeon peas).
Yes! This is a great make ahead dish, so it’s a great option if you are planning to serve it as part of a big feast. Once you have made the dish, let it cool before storing in an airtight container in the fridge for up to 3 days.
Reheat the rice and beans on the stovetop over a gentle heat until warmed through to serve. Because the rice will absorb a lot of the liquid as it sits, you may want to stir in a little extra stock.
Moro de Habichuelas can be served as a main, but we treat it as a side dish. It’s great paired with some type of stew meat like chicken or beef picadillo.
Recipe Notes and Tips
- I use white rice to make moro de habichuelas. You can use brown rice, but be aware that the cooking time will be longer.
- Feel free to add in different vegetables to this dish, mushrooms and carrots both work well.
- Make this dish vegan friendly by using a vegetable bouillon cube.
More Easy Rice Recipes
- Dominican Rice with Sausage (Locrio de Longaniza)
- Chicken and Rice Mexican Style (Arroz con Pollo)
- Shrimp and Rice Soup (Asopao de Camarones)
- Rice with Corn (Arroz con Maiz)
Find other easy dinner ideas over at Easy and Delish.
Rice with Beans (Moro de Habichuelas)
Author:Ingredients
- 3 tablespoons vegetable oil
- 1 small red onion, cubed
- half of a green and/or red bell pepper, cubed
- 2 cloves of garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazon (culantro y achiote)
- 1 teaspoon oregano
- 1/2 teaspoon adobo
- 1/2 teaspoon ground black pepper
- 1 can red or pinto beans, with liquid
- 3 cups water
- 3 cups rice
Instructions
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it’s liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
Notes
- I use white rice to make moro de habichuelas. You can use brown rice, but be aware that the cooking time will be longer.
- Feel free to add in different vegetables to this dish, mushrooms and carrots both work well.
- Make this dish vegan friendly by using a vegetable bouillon cube.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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Gerald Najarian says
What size can of beans? 14.5 OZ seems small for three cups of rice.
Vanessa says
Yes, that is the size.
Piqui Nay says
Looks good the recipe is legit Dominican except you forgot to.mention to “wash” (rinse) the rice 2-3 times which is a must in a Dominican rice recipe.
Vanessa says
Yes! The rice must be rinsed always.
Jacqueline Burgos says
I use this same recipe and love it! The only difference is I use 3 cups water to 3 cups rice, a whole little can of Goya tomato sauce, the liquid inside the bean can thickens my rice water way too much and then it becomes mushy.
Jacqueline Burgos says
I drain and rinse my can of beans **
Gio says
Very tasty my family loves when I make this
Vanessa says
Thank you! So glad your family enjoys it. 🙂
TK says
This is delicious! Any way to make with brown rice?
Vanessa says
Yes, you can make it with brown rice the same way, just make sure to add more water because brown rice needs substantially more water to cook. I suggest adding 1-2 extra cups of water.
Katie says
Going to make this tomorrow..
Only 2.5 cups of water for 3 cups rice??
Vanessa says
Hi Katie,
Yes, only 2.5 cups of water because you’re also using the liquid from the can of beans. If you prefer to discard the liquid from the beans, then you should add 3.5 cups of water.
Rachell says
why do you have olives in the picture?.. but not in the recipe.
I wanted to include that in the rice.
Vanessa says
You can include the olives if you want. I do sometimes. 🙂
Maleka says
Very Tasteful
Vanessa says
Thank you!
Jackie says
LOVED!!!!!
Enriqueta E Lemoine says
Y el arroz con habichuelas, Miami me lo regalooooooooo! OMG Vane, this Moro con habichula recipe looks so yummy! I’m loving Dominican cuisine!
Monica Chic says
I love rice in all versions, especially this Dominican rice with
Yaimar Perez Nuñez says
Moro con habichuelas supongo que es lo mismo que arroz con frijoles aquí.
La verdad se ve muy bueno! Gracias por la receta!
Blanca D says
Talk about comfort food! I really like rice and beans!
Veronica says
Uy, I just want to be in Dominican Republic now enjoying this Moro de habichuelas!
Laura says
Una de mis recetas favoritas: Moro de habichuelas! Gracias por compartir.