Dominican Moro De Habichuelas Rojas (Rice With Red Beans)
50 min
|
easy
|
low-fat,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 35 min | 50 min |
Introduction
This Dominican moro de habichuelas rojas is a cozy, one-pot rice and red beans dish packed with warm, savory flavor.
Seasoned with sazón, garlic, and herbs, every bite tastes rich, aromatic, and deeply satisfying.
It is perfect as a weeknight main dish or a hearty side for family dinners, potlucks, or Sunday gatherings.
Ingredients (6 servings)
Ingredients
Ingredient Notes *
- Sazón seasoning mix with coriander and annatto: Sazón is a staple Latin seasoning blend — usually made with salt, garlic, coriander, cumin, and annatto — that adds savory flavor and a warm golden color to rice, beans, and stews.
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How to Make Dominican Moro De Habichuelas Rojas (Rice With Red Beans)
-
Prep the rice and aromatics
Rinse the rice under cold water until the water runs mostly clear, then drain well.
Finely dice the red onion and green bell pepper, and mince the garlic cloves.
-
Build the sofrito base
Heat the vegetable oil in a heavy pot over medium heat until it shimmers.
Add the diced onion and bell pepper, and cook, stirring often, until softened and lightly golden, about 5 minutes.
Stir in the minced garlic, sazón packet, oregano, cumin, black pepper, and salt, and cook 1 minute more.
Pour in the tomato sauce and cook, stirring, until thickened slightly and very fragrant, about 2 minutes.
-
Simmer the beans with the sofrito
Add the red kidney beans with their liquid, vegetable broth, and bay leaves, and stir to combine everything.
Raise the heat to high and bring the mixture to a steady boil.
Taste the broth carefully and adjust the salt now if needed, before adding the rice.
-
Add the rice
Stir in the rinsed rice, making sure it is evenly distributed and submerged in the liquid.
Let the pot boil uncovered for about 3 minutes, so the rice starts to absorb the flavorful broth.
-
Cook the moro
Reduce the heat to low, cover the pot tightly, and cook without stirring for 20 to 25 minutes.
After 20 minutes, quickly peek and taste a grain; the rice should be tender and most liquid absorbed.
For a crusty concón bottom, leave the pot over low heat 5 extra minutes, still covered and undisturbed.
-
Rest and fluff
Turn off the heat and let the moro rest, covered, for 10 minutes to finish steaming.
Remove the bay leaves, fluff the rice gently with a fork, and serve hot with your favorite sides.
Substitutions
- Red kidney beans -> Pinto beans
- Use canned pinto beans in the same amount for a slightly creamier, earthier flavor and very similar texture.
- Vegetable broth -> Chicken broth
- Swap in low sodium chicken broth if you are not vegetarian and prefer a richer, more savory background flavor.
- Sazón packet -> Homemade seasoning mix
- Stir together 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon ground coriander. Add 1 teaspoon smoked paprika for color and swap this blend for the sazón packet; it gives similar savoriness.
Tips
- Use the right pot
- A heavy pot or Dutch oven prevents hot spots, so the rice cooks evenly and the bottom browns, not burns.
- Rinse the rice well
- Rinsing off extra surface starch helps the grains stay separate and fluffy instead of turning sticky or gummy.
- Adjust the liquid if needed
- If your pot seals very tightly, you may need a splash less broth; if it vents, add a splash more.
- Taste the broth early
- Season the broth before adding rice, because once the rice is in, it is harder to fix blandness.
- Let it rest before serving
- That 10 minute rest lets trapped steam finish cooking the center of each grain and firms up the concón.
Nutrition Facts *
| Energy | 471 | kcal |
|---|---|---|
| Protein | 12 | g |
| Total Fat | 10 | g |
| Carbohydrates | 83 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my rice turn mushy?
- Too much liquid, very low heat, or frequent stirring can make the rice release starch and break apart. Next time, measure the broth, keep the heat low but steady, and avoid stirring once the rice is added.
- What if the rice is still hard but the liquid is gone?
- If the rice is firm and the pot looks dry, sprinkle 2 to 4 tablespoons hot water over the top. Cover again and cook over very low heat 5 more minutes, then rest off heat before checking.
- Can I use dried beans instead of canned beans?
- Yes, but you need to cook the dried red beans separately until tender before starting the rice. Use about 1 1/2 cups cooked beans plus 1 cup of their cooking liquid. Then add enough broth so you still have roughly 5 to 5 1/2 cups total liquid.
- Can I make this moro ahead of time?
- Yes, it reheats well and is great for meal prep or parties. Cool completely, store in an airtight container in the fridge up to 4 days, and reheat with a splash of water.
- How can I add heat to this dish?
- For gentle heat, add a pinch of red pepper flakes when you stir in the spices. For spicier moro, serve with sliced fresh jalapeños or a drizzle of your favorite hot sauce at the table.
Serving Suggestions
This cozy pot of moro loves company from crispy fried plantains, creamy avocado slices, or a simple green salad.
For extra flavor, stir in a handful of chopped cilantro at the end or top each bowl with pickled onions.
You can also turn it into a hearty main by adding sautéed veggies or sliced Dominican-style sausage on top.
Reviews
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Rick: Holiday vibes.... delish!
: Happy it hit the spot, Rick! 😊 This moro is such a cozy, holiday-style side with roast chicken or fried plantains.
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Kathryn: This brought back memories from our trip to the DR. The sazon adds so much flavor! Would tajin be a good addition?
: Happy it brought back those DR memories, Kathryn! Tajín can work, but it’ll shift the flavor more toward tangy chili-lime, so I’d add just a pinch at the end (or sprinkle on the side) rather than cooking it into the pot.
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Dorothy Sanders, San Francisco: So flavorful, fluffy rice, perfect concón 😋✨
: Love hearing you got fluffy, flavorful rice and that perfect concón, Dorothy! 😋
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