Moro de habichuelas rojas is one of those pots that just makes the whole house smell like home. It’s rice and red beans cooked together in a single caldero with sofrito, sazón, and just enough seasoning to make every grain taste like something. No separate pot of beans. No extra steps. Just one pot, done in under an hour, and good enough to carry the whole meal.
In the Dominican Republic, this dish shows up all the time alongside a main plate. It’s not la bandera (that’s Arroz Blanco with Habichuelas Guisadas and stewed meat on the side), but moro holds its own as an everyday staple that’s just as satisfying. Rich, hearty, and deeply flavorful, it pairs beautifully with almost anything on the table.
At home, we’d usually serve it with Pollo Guisado (Dominican Stewed Chicken) or Rabo Encendido (Spicy Dominican Oxtail Stew), a simple salad on the side, and some Maduros for that sweet contrast. Cocina criolla at its most comforting.
Step-by-Step Instructions
Start by heating the oil in a large caldero or heavy-bottomed pot over medium heat. Add the onion, bell pepper, and garlic and cook for about 2 minutes, stirring occasionally, until everything softens and starts to smell good.
Add the cilantro, tomato sauce, bouillon cubes, sazón, oregano, adobo, and black pepper. Stir everything together and let it cook for about a minute until the seasonings bloom and the mixture turns fragrant and glossy.
Pour in the red beans with all their liquid, then add the water. Stir well and bring it all to a boil over medium-high heat.
Add the rinsed rice and stir to distribute evenly. Cook uncovered over medium heat, stirring occasionally, until most of the liquid has been absorbed and the surface of the rice looks dry, about 10 minutes. Give it a stir every couple of minutes during this stage so the rice cooks evenly and doesn’t stick to the bottom of the pot.
Reduce the heat to low, cover the pot, and let it steam undisturbed for 25 minutes. Then uncover, gently fluff the rice from the edges toward the center, and cover again for 5 more minutes. Serve warm.
Bonus: if you’re feeling patient and want a little extra something, let it sit on low a touch longer and you might get a natural concón at the bottom of the pot. That crispy rice layer is never a bad thing.
Serving Suggestions
Moro de habichuelas rojas is a natural side dish, but it holds its own next to some really good mains. Here are a few pairings that just make sense:
- Pollo Guisado (Dominican Stewed Chicken) is the classic choice. That saucy, slow-cooked chicken is made for soaking into every grain.
- Rabo Encendido (Spicy Dominican Oxtail Stew) is rich and fall-off-the-bone tender. Its bold sauce pairs perfectly with the hearty moro.
- Bistec Encebollado (Dominican Steak and Onions) gives you that savory, saucy contrast that’s simple but never boring.
- Chuletas Fritas (Dominican Fried Pork Chops) bring a crispy, satisfying element to the plate.
- For balance, add a light Ensalada Verde (Dominican Green Salad) or a creamy Ensalada de Aguacate (Dominican Avocado Salad).
- And of course, a side of Maduros (Fried Sweet Plantains) for that sweet, caramelized contrast, or Tostones (Fried Green Plantains) if you want something crispy and salty.
Storage Tips
Store leftover moro in an airtight container in the refrigerator for up to 4 days. To reheat, add a tablespoon or two of water, cover, and warm over low heat on the stovetop or in the microwave. The little bit of water helps bring the rice back to life without drying it out.
This dish also freezes well. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Recipe Tips
- No extra salt needed. The bouillon cubes and adobo season the whole pot, so resist the urge to add more until you’ve tasted it at the end.
- Rinse your rice before cooking. It removes excess starch and helps the moro cook up with separate, fluffy grains instead of a sticky texture.
- Use a caldero if you have one. The heavy bottom distributes heat evenly, which means better rice and the best chance at that crispy concón at the bottom.
- Want to make it vegan? Simply swap the chicken bouillon for vegetable bouillon. Everything else stays the same and the flavor holds up beautifully.
- Brown rice works but needs more water and a longer cook time. Stick to long-grain white rice for the best result with these exact measurements.
Moro de Habichuelas Rojas (Dominican Rice and Beans)
Author:Equipment
Ingredients
- 3 tablespoons vegetable oil (45 ml)
- 1 small red onion, finely diced (about ¾ cup / 100 g)
- ½ medium bell pepper, green or red, finely diced (about ½ cup / 75 g)
- 2 garlic cloves, minced
- 1 tablespoon fresh cilantro, chopped (1 g)
- 2 tablespoons tomato sauce (30 ml)
- 2 chicken bouillon cubes (about 10 g total)
- 1 teaspoon sazón with achiote (2 g)
- 1 teaspoon dried oregano (1 g)
- ½ teaspoon adobo seasoning (1.5 g)
- ½ teaspoon ground black pepper (1 g)
- 1 can (15 oz / 425 g) red kidney beans, undrained
- 3 cups water (720 ml)
- 3 cups long-grain white rice, rinsed and drained (585 g)
Instructions
- Heat the oil in a large caldero or heavy-bottomed pot over medium heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, for about 2 minutes until softened.
- Add the cilantro, tomato sauce, bouillon cubes, sazón, oregano, adobo, and black pepper. Stir to combine and cook for 1 minute until fragrant.
- Pour in the beans with their liquid and the water. Stir well and bring to a boil over medium-high heat.
- Add the rice and stir to distribute evenly. Cook uncovered over medium heat, stirring occasionally, until most of the liquid has been absorbed and the surface of the rice looks dry, about 10 minutes.
- Reduce the heat to low, cover the pot, and cook undisturbed for 25 minutes.
- Uncover, fluff the rice gently with a fork or spoon, then cover again and cook for 5 more minutes.
- Serve warm.
Notes
- No additional salt is needed. The bouillon cubes and adobo provide all the seasoning this dish needs.
- This recipe is written for long-grain white rice. Brown rice can be used but will need additional water and a longer cook time.
- To make this vegan, substitute the chicken bouillon with vegetable bouillon.
- A caldero will give you the best texture and, if you let it go a little longer on low heat, you may get a natural concón (crispy bottom layer) — a bonus in any Dominican kitchen.
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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JA says
Is it possible to get recipe in English?
My Dominican Kitchen says
Hi! Yes, the recipe is available in English on My Dominican Kitchen. You should be able to view it there, but please let me know if you have any trouble accessing it.
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!!!