In the Dominican Republic, Moro de Habichuelas Rojas is that weeknight pot everyone recognizes—fluffy rice cooked with red beans, onions, ají cubanela or bell pepper, and a little sazón that perfumes the whole house. It’s not the classic la bandera combo (that’s Arroz Blanco with Habichuelas Guisadas and a stewed meat), but it’s a beloved everyday staple that sits beautifully next to a main and a simple salad.
When I make this moro for family dinner, I’ll serve it with Pollo Guisado or Rabo Encendido (Spicy Dominican Oxtail Stew), add Ensalada de Aguacate or a quick Ensalada Verde, and slide in a side of Maduros. Simple, homey, and 100% cocina criolla—just the way we like it.
Step-by-Step Instructions
Heat the oil in a large caldero or cast-iron pot over medium heat. Sauté the onion, bell pepper, garlic, cilantro, and tomato sauce with the bouillon cubes, sazón packet, oregano, adobo, and black pepper for 2–3 minutes, stirring until glossy and fragrant.
Pour in the beans with their liquid and the water; bring to a boil. Add the rice and stir occasionally while it simmers, so the grains cook evenly and don’t stick. When most of the liquid is absorbed, and the rice looks dry on top, reduce the heat to low, cover, and steam for 25 minutes.
Uncover, fluff by folding from the edges toward the center, cover again, and cook 5 minutes more. Turn off the heat, let it rest a couple of minutes, then serve warm—extra love if you scrape a bit of concón for the crispy-rice fans.
Serving Suggestions
- Pair your moro with Pollo Guisado (Dominican Stewed Chicken) for a cozy, saucy main that loves to mingle with rice and beans.
- Make it extra special with Rabo Encendido (Spicy Dominican Oxtail Stew)—rich, fall-off-the-bone oxtail with a gentle heat that’s perfect over moro.
- Add a cool, creamy Ensalada de Aguacate (Dominican Avocado Salad) to balance the savory flavors or include a crisp Ensalada Verde (Simple Dominican Green Salad) for freshness and crunch.
- For a sweet-savory bite, serve with Maduros (Fried Sweet Plantains)—or swap for Tostones (Fried Green Plantains) if you want something salty and crispy.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, sprinkle in a tablespoon or two of water, cover, and warm on the stovetop over low heat or in the microwave until fluffy again. (A heavy-bottomed pot helps prevent scorching.)
Recipe Tips
- Rice texture: Rinsing rice can reduce stickiness; use a caldero or other heavy pot for even cooking and less sticking.
- Make it vegan: Swap chicken bouillon for vegetable bouillon.
Moro de Habichuelas Rojas
Author:Equipment
- 1 Caldero
Ingredients
- 3 cucharadas 45 ml de aceite vegetal
- 1 cebolla roja pequeña picada (aprox. ¾ taza / 100 g)
- ½ pimiento verde o rojo, picado (aprox. ¾ taza / 90 g)
- 2 dientes de ajo picados (2–3 cdta / 6–9 g)
- 1 cucharada 4 g de cilantro fresco picado
- 2 cucharadas 30 ml de salsa de tomate
- 2 cubitos de caldo de pollo aprox. 10 g
- 1 cucharadita 2 g de sazón con achiote
- 1 cucharadita 1 g de orégano seco
- ½ cucharadita 2 g de adobo
- ½ cucharadita 1 g de pimienta negra molida
- 1 lata 15 oz / 425 g de habichuelas rojas o pintas, con su líquido
- 3 tazas 720 ml de agua
- 3 tazas de arroz blanco de grano largo aprox. 585 g
Instructions
- Calienta el aceite en un caldero grande o en una olla de hierro a fuego medio. Agrega la cebolla, el pimiento, el ajo, el cilantro, la salsa de tomate, los cubitos de caldo, el sazón, el orégano, el adobo y la pimienta negra; sofríe 2–3 minutos hasta que estén fragantes.
- Incorpora las habichuelas con su líquido y el agua; deja hervir.
- Agrega el arroz; cocina destapado, moviendo ocasionalmente, hasta que la mayor parte del líquido se absorba y la superficie se vea seca.
- Reduce el fuego a bajo, tapa y cocina al vapor durante 25 minutos.
- Destapa, esponja suavemente, tapa de nuevo y cocina 5 minutos más. Sirve tibio.
Notes
- Usa arroz blanco para estos tiempos; el arroz integral necesita más agua y más tiempo.
- Vegano si usas caldo vegetal.
- Una olla de fondo grueso minimiza que se pegue y mejora la textura.
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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Miasia says
You recently change the recipe on this link?
My Dominican Kitchen says
Thanks for asking! The recipe hasn’t been recently changed, but it may have been updated in the past for clarity or measurements.
If something looks different from what you remember, feel free to let me know and I’m happy to help clarify
Hykasta says
What if you’re allergic to tomatoes and can’t use the tomato sauce? Will that dramatically change the flavor of the recipe? Or is there a substitute?
My Dominican Kitchen says
Great question! It will change the flavor a bit since the tomato sauce adds color and a slight tang, but you can still make a delicious moro without it. You can simply leave it out and maybe add a little extra sofrito or a splash of broth for more depth. It will be a bit lighter in color, but still very tasty.
Gloria Santiago says
Great, How is it made dark?
My Dominican Kitchen says
Great question!
That darker color really comes from the beans and their liquid, but if you’re looking for a naturally darker version without tomato, you might enjoy the black beans version instead. I have a Black Beans and Rice (Moro de Habichuelas Negras) recipe on the site that gives you that deeper color and flavor.
Sharon Negron says
There is many adoba seasonings out there, which one flavor one do you use?
My Dominican Kitchen says
Great question! I usually use a classic all-purpose adobo like Goya Adobo with garlic and oregano. It has a nice balanced flavor that works really well in this dish, but any similar blend you enjoy will work too.
Pascale says
I live alone and that makes a lot of rice. Can i freeze it?
My Dominican Kitchen says
Yes, you can definitely freeze it! Just let it cool completely, then store in portions in airtight containers. When reheating, add a splash of water and warm it gently so it stays soft.
Chermaine says
What kind of Tomato Sauce? Can you show me the one you are using?
My Dominican Kitchen says
Great question!
I usually use a simple plain tomato sauce, like the small cans labeled “tomato sauce” (not pasta sauce). Brands like Goya, Hunt’s, or any basic store brand work well.
Jessica Stauffer says
Delicious!! Is there anything I can substitute the chicken bouillon with? There’s many unhealthful ingredients in the packet listed. Thanks!
My Dominican Kitchen says
So glad you enjoyed it!
Yes, you can absolutely skip the chicken bouillon. You can use a good chicken broth instead of water, or just add a bit more salt and adjust to taste. It will still come out really flavorful 😊
Jaqueline says
This came out amazing, I did omit the water from the beans and did the same ratio of water and rice. Im from El Salvador and trying to learn how to Dominican food for my family! My Dominican husband and 3 children ate it all up with the pork chops. Can’t wait to try your other recipes 😋 muchisimas gracias por esta receta.
TRACY says
OMG, I followed the recipe to the tee. it was soo good. 😋 My rice wasn’t sticky at all. 👍🏽
Lydia says
Is the bellpepper necessary? I don’t have any on hand…
Vanessa says
It’s not necessary but it does add great flavor.
Jose M says
Yo uso habichuelas rosadas, sale riquisimo!!!