Dominican Moro De Habichuelas Rojas (Rice With Red Beans) 5 ★

50 min | easy | low-fat, Mediterranean diet

Overhead view of a white Dutch oven filled with Dominican moro—orange-tinted long-grain rice mixed with red kidney beans—on a white wooden table, with a wooden spoon and bay leaves beside the pot.

Updated Nov 25, 2025

Prep Time	Cook Time	Total Time
15 min	35 min	50 min

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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.

Close-up of Dominican moro de habichuelas rojas: a dome-shaped mound of orange-tinted rice mixed with whole red kidney beans on a white plate, set on a light wood table.

How to Make Dominican Moro De Habichuelas Rojas (Rice With Red Beans)

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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.

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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.

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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.

Two white plates on a rustic white wooden table, each holding a neat dome of orange moro rice mixed with red kidney beans; the front plate is centered, with a second plate partially visible at the top.

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.

Overhead view of a white enameled pot filled with Dominican moro de habichuelas rojas—orange-tinted long-grain rice mixed with red kidney beans—set on a whitewashed wooden table with a wooden spoon, bay leaves, and a blue striped towel nearby.

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.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 9 reviews.

Post your review and pictures below! ⬇︎

homemadewithjoy, Frisco: Omg the best! I used this recipe for the first time last night. The rice came out PERFECT! So flavorful and delicious, my family couldn't get enough. I used a heavy pot and followed the directions step by step. Will definitely use this recipe again — 5 ★

Eunice: Glad it turned out so well for your family!
Vanessa, Brisbane, Australia: amazing my dad said it was like from a restaurant. — 5 ★

Eunice: Glad it earned your dad's approval, Vanessa!
jocac1: One of the best rice recipes I've ever made. My family wants to know when I'll be making it again!!! — 5 ★

Eunice: Glad it was a hit with your family!
Betty, Boston, MA: I made this recipe for the first time this weekend. I had read through the tips and I rinsed the rice really well and used a heavier pot like suggested. After I added the rice there was still a little liquid bubbling around the edges, so I just left it alone and did not stir it at all and kept the lid on tight. It came out great. It was my first time making rice like this myself and this was as easy as can be. I will definitely make this one again. I did not find it too salty at all, but I will try it with a little less seasoning next time since the packet I used seemed pretty strong. The saltiness is a matter of taste. Thank you for sharing this recipe Eunice. — 5 ★

Eunice: Glad it worked out, Betty!
Kimberly, Jackson: Love this recipe!! I never made rice and beans like this, but this recipe has changed my mind. I have mad it several times now, and also shared a pot with family who also loved it. Easy to make and the flavors are so good. I like to let it sit a few min before fluffing and it turns out perfect every time. I would do leftovers for later, but we wind up eating it all before I can put any away. Definitely recommend trying this recipe! — 5 ★

Eunice: So happy it’s become a family favorite, Kimberly!
Linda, Chicago: Turned out amazing, so flavorful! — 5 ★

Eunice: Happy to hear it, Linda!
Rick: Holiday vibes.... delish! — 5 ★

Eunice: Happy it hit the spot, Rick!
Kathryn: This brought back memories from our trip to the DR. The sazon adds so much flavor! Would tajin be a good addition? — 5 ★

Eunice: 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.
Dorothy Sanders, San Francisco: So flavorful, fluffy rice, perfect concon — 5 ★

Eunice: Love hearing that, Dorothy!