Moro de Habichuelas Rojas (Dominican Rice and Beans)

Rice with Beans (Moro de Habichuelas) ~ One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.

4.57 from 104 votes

Moro de Habichuelas Rojas (Dominican Rice and Beans)

Moro de habichuelas rojas is a classic Dominican one-pot rice dish cooked with red beans, sofrito, and warm seasonings. It's hearty, deeply savory, and comes together in under an hour — the kind of side dish that belongs on every plate.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: Dominican

Servings: servings

Calories: 560kcal

Author: Vanessa

Equipment

1 Large pot or caldero with lid
1 Large spoon

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