Moro de Habichuelas [Recipe + Video] Dominican Rice with Beans
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
50 mins
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Servings
6 servings
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Calories
636 kcal
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Course
Lunch
-
Cuisine
South American, Dominican
Moro de Habichuelas [Recipe + Video] Dominican Rice with Beans
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Moro de habichuelas – Dominican rice and beans – is one of the most common dishes on the Dominican table. This is a generic Dominican moro rice recipe that you can modify by switching to other types of beans or legumes.
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Ingredients
- 5 tablespoons vegetable oil (I prefer olive oil) divided
- 1 tablespoon chopped cilantro
- 1 tablespoon mashed garlic
- ½ teaspoon dry thyme leaves or a 3 sprigs of fresh thyme
- ¼ cup chopped celery
- ⅛ cup pitted green olives sliced (optional)
- 1 teaspoon oregano (dry, ground)
- `1 cubanela (cubanelle pepper) diced (or green bell pepper)
- ⅛ cup capers (optional)
- 2 tablespoons tomato paste or a cup of tomato sauce
- 2 cup boiled red kidney beans or canned
- 2 teaspoons salt (or more, to taste)
- 4 cup rice long grain rice, Carolina
Instructions
1. Sauteing seasonings
- Heat half the oil (2.5 Tbsp) in an cast aluminum or cast iron pot over low heat and sauté cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato sauce. Add beans, also while stirring, and season with salt.
2. Adding water
- Once heated through, add 5 cups of water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don't low-ball it).
3. Cooking rice
- Once the water reaches a rolling boil stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. After the 15 minutes have passed uncover, drizzle the remaining oil, and stir.Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.
4. Serving
- Remove from heat and serve.Find serving suggestions above the recipe.
Notes
- If you boil the beans yourself, use the water in which they boiled in place of (or partially) the 5 cups of water called for in the recipe.
- If you use canned beans, throw away the liquid in which they came in the can and use fresh water. The liquid in the can is loaded with sodium and doesn't taste very well.
Nutrition Information
Show Details
Calories
636kcal
(32%)
Carbohydrates
113g
(38%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
967mg
(40%)
Potassium
418mg
(12%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
75IU
(2%)
Vitamin C
6.2mg
(7%)
Calcium
59mg
(6%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Calories | 636kcal | 32% |
| Carbohydrates | 113g | 38% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 967mg | 40% |
| Potassium | 418mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 6.2mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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