Dominican Moro De Habichuelas Rojas (Rice With Red Beans)
50 min
|
easy
|
low-fat,
Mediterranean diet,
vegan,
vegetarian
Recipe by Eunice
Introduction
Dominican moro de habichuelas rojas is a one-pot rice and red beans dish, seasoned like it should be with sazón culantro and achiote, garlic, oregano, cumin, and bay, with the rice cooking in the bean liquid so every grain is savory and sunset red.
It is the kind of no-fuss, feed-a-crowd staple that wins on weeknights, potlucks, and cookouts, and it plays well with roast chicken, pernil, or a bright avocado salad.
Ingredients (6 servings)
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Ingredients
- 2 Tbsp vegetable oil vegetable oil
- 1 small red onion, finely diced red onion 1 ct small
- 1 small green bell pepper, diced green bell pepper 1 ct small
- 3 cloves garlic, minced garlic 0.27 head
- 1 packet sazón seasoning mix with coriander and annatto sazón seasoning mix with coriander and annatto 0.18 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1½ tsp salt salt
- ¼ cup tomato sauce tomato sauce 2 oz
- 1 can (15 oz) red kidney beans (with liquid) red kidney beans 14.93 oz (15 oz)
- 3 cups raw long-grain white rice raw long-grain white rice 16.67 oz
- 4 cups vegetable broth vegetable broth 2 lb
- 2 bay leaves bay leaves 0.01 oz
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.
How to Make Dominican Moro De Habichuelas Rojas (Rice With Red Beans)
-
Rinse and prep the rice
Rinse the long-grain rice under cold water until the water runs nearly clear, then drain well so it does not waterlog the pot.
-
Build the sofrito base
Heat the vegetable oil in a heavy pot or Dutch oven over medium heat until it shimmers.
Add the diced red onion and green bell pepper and cook, stirring, until softened and glossy, about 4 to 5 minutes.
Stir in the minced garlic and cook 30 to 45 seconds until fragrant, then add the sazón, oregano, cumin, and black pepper and toast for 30 seconds to bloom the spices.
-
Tomato cook-down
Stir in the tomato sauce and cook 1 to 2 minutes until it thickens slightly and turns brick-red, which deepens flavor and prevents a watery moro.
-
Add beans and liquid
Add the red kidney beans with their liquid, the vegetable broth, bay leaves, and salt, and bring to a lively boil.
Taste the liquid right now and make sure it is a touch saltier than you want the rice to be, since the rice will absorb and mellow it.
-
Add rice and reduce
Stir in the rinsed rice, return to a boil, and cook uncovered, stirring once to loosen any grains from the bottom, until the liquid drops just below the surface and small steam tunnels appear, about 7 to 10 minutes.
Level the rice with a spatula and stop stirring once you see those craters, so the grains stay distinct.
-
Steam until tender
Reduce heat to low, cover tightly, and cook for 18 to 22 minutes without peeking so the rice steams properly.
If your burner runs hot, rotate the pot once midway to prevent hot spots.
-
Finish and rest
Uncover and quickly check a few grains from the top and center; if they need a splash more liquid, add 2 to 4 tablespoons hot water, cover, and cook 3 to 5 minutes more.
Remove from heat, discard bay leaves, and rest covered for 10 minutes so the steam settles and the rice fluffs up.
-
Fluff and serve
Fluff gently with a fork, folding from the edges toward the center to keep the grains intact, then taste and adjust salt to your liking.
Substitutions
- No sazón packet -> DIY spice blend
- Use 1 teaspoon sweet paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon garlic powder, 1/4 teaspoon ground cumin, and 1/4 teaspoon annatto or a pinch of turmeric for color, which keeps the warm, earthy profile and that familiar golden-orange hue.
- Kidney beans -> small red beans or pinto
- Small red beans are classic and give a slightly nuttier taste, while pintos bring a creamy texture that still holds shape, both keeping the color and body that make moro satisfying.
- Vegetable broth -> water plus bouillon
- Use 4 cups hot water with 1 1/2 to 2 teaspoons bouillon paste or powder, which adds depth and seasoned backbone like a good caldo without changing the flavor profile.
Tips
- Rinse like you mean it
- Washing the rice until the water runs almost clear removes excess surface starch, which prevents gummy grains and keeps the moro fluffy.
- Season the liquid, not just the rice
- Taste the boiling broth before the rice goes in and make it slightly saltier than you prefer, because the rice will absorb and soften that salt level.
- Heavy pot, steady heat
- A sturdy Dutch oven or heavy aluminum caldero spreads heat evenly, which prevents scorching and helps build a light pegao without burning.
- Stop stirring after craters
- Once you see steam tunnels and the liquid drops below the surface, level the rice and leave it alone so the grains steam and set instead of breaking.
- Pegao on purpose
- If you want a toasty bottom crust, raise the heat to medium for the last 2 minutes of cooking, then cut the flame and rest 10 minutes before fluffing.
- Control the moisture
- If the rice is firm when time is up, add a splash of hot water and cook a few minutes more, but if it is soft and damp, uncover for the final 3 minutes to vent steam.
Nutrition Facts *
| Energy | 310 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 9 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice turned mushy, what went wrong?
- Too much liquid, stirring after the crater stage, or not rinsing the rice can do it; next time measure liquids carefully, rinse the rice well, and stop stirring once the liquid drops and tunnels form.
- The rice is still hard after the cook time, how do I fix it?
- Sprinkle 2 to 4 tablespoons hot water over the top, cover tightly, and steam on low for 3 to 5 more minutes, then rest covered for 10 minutes.
- Can I use brown rice instead of white long-grain?
- Yes, add about 1 cup more broth and extend the covered cook to 35 to 40 minutes, then rest 10 minutes, understanding the texture will be heartier and slightly chewier.
- Do I need to drain the canned beans?
- No, use the liquid since it adds body and starch, but if the brand runs very salty, rinse the beans and replace the liquid with 1/2 cup broth or water.
- Can I make this in a rice cooker?
- Yes, build the sofrito and liquids on the stove, then transfer everything with the rice to the cooker and run a standard white rice cycle, letting it rest 10 minutes before fluffing.
- How do I store and reheat leftovers?
- Cool quickly, refrigerate in glass containers up to 4 days or freeze up to 2 months, then reheat covered with a sprinkle of water on the stove or in the microwave until steamy.
Serving Suggestions
This moro loves a squeeze of lime and a handful of chopped cilantro, and it plays ridiculously well with crispy pork, grilled chicken thighs, or a juicy seared snapper.
For a full Dominican plate, serve with ripe avocado and a simple cabbage salad, or press leftovers into a skillet with a slick of oil to crisp the edges and make tomorrow’s lunch sing.
More pairings:
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