Dominican Moro De Habichuelas Rojas

Dominican moro de habichuelas rojas is a comforting rice and red beans dish that brings warmth and flavor to any occasion. Whether it’s for a family reunion or a festive holiday meal like Christmas or New Year’s Eve, this onepot recipe offers an aromatic blend of sazón with culantro and achiote that makes it stand out. It’s easy to prepare, making it ideal for sharing at potlucks, housewarming parties, or any large gathering.

This recipe became a staple in my home after my first family reunion in the Dominican Republic. The balance of spices and the onepot ease won over even the pickiest eaters, and now we make it for every celebration.

Ingredients

• Vegetable oil: provides a neutral base that helps sauté and bring out flavors
• Small red onion, finely diced: adds sweetness and depth
• Small green bell pepper, diced: contributes a fresh, slightly bitter contrast
• Garlic cloves, minced: infuses the dish with a savory punch
• Sazón seasoning mix with coriander and annatto: a key Latin blend that colors and flavors the dish with warmth and earthiness look for a quality mix that includes culantro for authenticity
• Dried oregano: adds herbal notes that complement the beans and rice
• Ground cumin: introduces smoky, warm undertones
• Freshly ground black pepper: for mild heat and aroma
• Salt: essential for seasoning and balancing flavors
• Tomato sauce: provides acidity and a touch of sweetness to balance the dish
• Canned red kidney beans with liquid: gives creaminess and substance the cooking liquid also enriches the dish
• Raw long grain white rice: the foundation that absorbs all the flavors
• Vegetable broth: enhances depth beyond water, imparting a richer taste
• Bay leaves: subtle fragrant hints that tie the dish together

Instructions

Prepare the aromatic base (sofrito):

Heat the vegetable oil in a large, heavy bottomed pot over medium heat. Add the finely diced red onion and green bell pepper, stirring gently until the onions turn translucent, about 2 to 3 minutes. This step is crucial for building sweetness and flavor layers. Next, add the minced garlic and sauté for an additional minute until its fragrance is released but avoid browning to keep the brightness of the garlic.

Layer the seasonings:

Sprinkle in the sazón seasoning along with dried oregano, ground cumin, freshly ground black pepper, and salt. Stir continuously for about 30 seconds, allowing the spices to bloom and release their aromatic oils, which intensifies the dish’s flavor.

Incorporate tomato and beans:

Pour in the tomato sauce and cook while stirring for 1 to 2 minutes until it loses its raw taste. Then add the canned red kidney beans, including the liquid. Mix everything well so the beans meld with the sofrito and tomato base.

Add rice and liquids:

Rinse the long grain rice under cold water until it runs clear to remove excess starch. Pour the rice into the pot and stir to coat the grains evenly with the sautéed vegetables and spices. Add the vegetable broth and toss in the bay leaves. Increase heat to bring the mixture to a boil. Stir occasionally during this time to prevent the rice from sticking to the pot’s bottom.

Simmer and cook rice:

Once boiling, reduce the heat to low and cover the pot tightly. Let the rice simmer gently for 20 minutes. It is important not to lift the lid, as keeping the steam trapped ensures fluffy, separate rice grains and even cooking.

Rest and fluff:

Turn off the heat and let the pot remain covered for an additional 5 minutes. This resting period finishes the cooking process by allowing steam to evenly distribute and prevents mushiness. Remove the bay leaves and fluff the rice delicately with a fork to separate the grains before serving.

My favorite ingredient in this recipe is the sazón with culantro and annatto because it not only seasons but also gives the rice its signature warm color and authentic Latin flavor. One Thanksgiving, I surprised my family by making this instead of traditional turkey sides. The dish became an instant hit, and since then, it’s been requested year after year.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove or microwave with a splash of water or broth to maintain moisture. If freezing, let it cool completely before transferring to freezer safe containers, where it will keep for up to one month.

Ingredient Substitutions

Use coconut oil for a subtle sweet, tropical twist that complements the Latin spices well. Swap canned red kidney beans for pinto beans for a creamier texture and earthier flavor that gives the dish a softer mouthfeel. Brown rice works if you want a nuttier flavor and more fiber, but cooking time will increase by about 10 to 15 minutes and the texture will be chewier.

Serving Suggestions

A sprinkle of fresh chopped cilantro or a squeeze of lime juice elevates freshness and brightens the flavor. Crisp fried plantains on the side add contrast in texture and sweetness, while an avocado salad contributes creamy, cooling balance against the spiced, hearty rice.

Enjoy this flavorful, comforting Dominican moro as a centerpiece at your next gathering. It brings warmth and tradition to every meal.

Common Questions About Recipes

→ How do I prevent sticky or mushy rice?

Measure liquids precisely and avoid lifting the lid during cooking to keep rice fluffy and separate.

→ Can dried beans be used instead of canned?

Yes, soak and cook dried beans fully, reserving their cooking liquid to maintain texture and flavor.

→ What to do if rice is undercooked after resting?

Add hot broth or water, cover again, and steam for 5 more minutes until tender.

→ How to add smoky depth to the dish?

Incorporate a pinch of smoked paprika or a splash of liquid smoke with tomato sauce for subtle complexity.

→ Does this dish freeze well?

Yes, cool completely before storing airtight for up to a month; reheat gently with a splash of water or broth.