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.
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.