Rice with Beans (Moro de Habichuelas)
One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.
Servings: 6 servings
Calories: 514kcal
Ingredients
- 3 tablespoons vegetable oil
- 1 small red onion, cubed
- half of a green and/or red bell pepper, cubed
- 2 cloves of garlic, minced
- 1 tablespoon cilantro, chopped
- 2 tablespoons tomato sauce
- 2 cubes of chicken bouillon (caldo de pollo)
- 1 pack of sazon (culantro y achiote)
- 1 teaspoon oregano
- 1/2 teaspoon adobo
- 1/2 teaspoon ground black pepper
- 1 can red or pinto beans, with liquid
- 3 cups water
- 3 cups rice
Instructions
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
Notes
- I use white rice to make moro de habichuelas. You can use brown rice, but be aware that the cooking time will be longer.
- Feel free to add in different vegetables to this dish, mushrooms and carrots both work well.
- Make this dish vegan friendly by using a vegetable bouillon cube.
Nutrition
Calories: 514kcal | Carbohydrates: 95g | Protein: 13g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 268mg | Potassium: 459mg | Fiber: 8g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg