Moro de Habichuelas [Recipe + Video] Dominican Rice with Beans
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
636 kcal
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Course
Lunch
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Cuisine
South American, Dominican
Moro de Habichuelas [Recipe + Video] Dominican Rice with Beans
Description
Moro de Habichuelas features rice and red kidney beans cooked simultaneously with infused vegetable oil that has sautéed cilantro, garlic, thyme, celery, olives, green bell pepper (cubanelle pepper), oregano, capers, and tomato paste. This mixture builds an aromatic base before adding broth and rice. The cooking technique includes simmering and careful stirring to prevent the rice from sticking and ensuring even cooking until the grains are tender but firm.
The flavor melds herbal notes and the slight salty tang of olives and capers with the sweetness and earthiness of tomato paste and beans. The texture combines fluffy rice with tender beans in a cohesive dish pairing well with diverse Dominican and Latin American meals. It suits meals requiring filling, well-seasoned grains.
When using pre-boiled beans, their cooking liquid can replace some of the water in the recipe to enhance flavor. With canned beans, discard the can liquid to avoid excess salt and off flavors. Adjust salt as needed before cooking since rice absorbs seasoning. Finish by stirring in oil.
Ingredients
- 5 tablespoons vegetable oil (I prefer olive oil) divided
- 1 tablespoon cilantro chopped
- 1 tablespoon garlic mashed
- ½ teaspoon thyme or a 3 sprigs of fresh thyme, dry leaves
- ¼ cup celery chopped
- ⅛ cup green olives sliced (optional, pitted
- 1 teaspoon oregano dry, ground
- `1 cubanelle pepper diced (or green bell pepper, aka cubanela
- ⅛ cup capers (optional)
- 2 tablespoons tomato paste or a cup of tomato sauce
- 2 cup red kidney beans or canned, boiled
- 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
- When using home-boiled beans, substitute their cooking water partly or fully for the recipe's water to add depth of flavor.
- Discard liquid from canned beans to avoid excessive saltiness and less appealing taste.
- Adjust salt before cooking since the rice will absorb saltiness as it cooks.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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