Saturday, June 13, 2009

Moro de habichuelas (Rice and black beans)

Moro is a mixture of rice, beans and vegetables. This is one of the most common dishes on the Dominican table. I'm presenting here a generic recipe in which you can substitute the black beans for white beans, red kidney beans, faba beans or green pigeon peas.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

  • 4 cups of rice
  • 2 cups of boiled black beans
  • 6 cups water
  • 5 tablespoons of oil
  • 4 teaspoons of tomato paste
  • 1/4 cup of chopped green peppers
  • 1 pinch of oregano
  • 1/2 teaspoon mashed garlic
  • 1/8 cup of capers
  • 1/4 cup of chopped celery
  • 1 teaspoon of finely chopped parsley
  • 1 teaspoon of finely chopped coriander/cilantro
  • 1/2 teaspoon of thyme leaves
  • 1 cube of chicken bouillon
  • 1 teaspoon of salt


  1. Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the beans, also while stirring, then add the chicken bouillon. Once well heated, add the remaining water and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
  2. Serve with meat, (or seafood) and a side dish.

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