If you’re looking for the ultimate Caribbean comfort food, look no further than Dominican Moro de Habichuelas Rojas. This isn’t just “rice and beans”—it’s a soulful, one-pot masterpiece where the rice is infused with the savory liquids of seasoned beans, garlic, and traditional spices.
Growing up, this was a Sunday staple. The aroma of the sofrito—that magical base of onions, peppers, and garlic—sizzling in the pot is enough to bring everyone to the kitchen. What makes the Dominican version special is the balance of herbs like oregano and the vibrant color from sazón. Whether you serve it with fried plantains, avocado, or just on its own, every forkful feels like a warm embrace.
Why You’ll Love This Recipe
- One-Pot Simplicity: Minimal cleanup with maximum flavor.
- Authentic Flavors: Uses traditional Sazón and oregano for that signature Dominican taste.
- Fluffy Texture: Follow our rinsing and resting tips to ensure perfectly separated grains every time.
- Versatile: It works as a hearty main dish or a satisfying side for any protein.
Recipe Card Info
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the Sofrito Base:
- 2 Tbsp vegetable oil
- 1 small red onion, finely diced
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet Sazón seasoning (with coriander and annatto)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp salt
- 1/4 cup tomato sauce
For the Rice & Beans:
- 1 can (15 oz) red kidney beans (keep the liquid!)
- 3 cups long-grain white rice, rinsed until water runs clear
- 4 cups vegetable broth (or chicken broth)
- 2 bay leaves
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the moro from becoming gummy. Drain well.
- Sauté Aromatics: Heat the vegetable oil in a heavy-bottomed pot (like a Dutch oven) over medium heat. Add the onion and bell pepper. Cook for about 5 minutes until softened and translucent.
- Build the Flavor: Stir in the minced garlic, sazón packet, oregano, cumin, black pepper, and salt. Sauté for 1 minute until fragrant. Pour in the tomato sauce and stir for 2 minutes until it thickens slightly.
- The Bean Base: Add the red kidney beans (including the liquid from the can), vegetable broth, and bay leaves. Stir well and bring the mixture to a rolling boil over high heat.
- Add Rice: Once boiling, stir in the rinsed rice. Let it boil uncovered for about 3 minutes, allowing the rice to absorb some of the seasoned broth.
- The Steam: Reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid. Cook undisturbed (no peeking!) for 20–25 minutes.
- Rest & Fluff: Turn off the heat. Let the pot sit, covered, for 10 more minutes. This allows the steam to finish cooking the grains perfectly. Remove the bay leaves, fluff with a fork, and serve.
Chef’s Tips for Success
- Tip 1 (Don’t Stir): Once you cover the pot to simmer, do not stir the rice. Stirring breaks the grains and releases starch, leading to mushy rice.
- Tip 2 (The Concón): If you love the “concón” (the crispy, toasted rice at the bottom of the pot), leave the rice over low heat for an extra 5 minutes at the end before turning off the stove.
- Tip 3 (Salt Check): Taste the broth just before adding the rice. It should taste slightly “oversalted”—the rice will absorb much of that salt as it cooks.
Encouraging Conclusion
Dominican Moro de Habichuelas Rojas is more than just a recipe; it’s a celebration of Caribbean culture. It’s simple enough for a Tuesday night but special enough for a family holiday.
