Moro Dominican Red Beans And Rice Recipes

DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)

Dominican Moro De Habichuelas Negras ( Rice and Beans) image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by Kitty Kat Cook

Categories Rice

Time 45m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

2 cups rice
4 cups water (the water you boiled the beans in if possible)
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste (not sauce)
1/4 cup cubanel green peppers or 1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh cilantro (with stem)
1 teaspoon fresh parsley, finely chopped
1 chicken bouillon cubes or 1 chicken stock cube
1 teaspoon salt

Steps:

Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
When it starts to boil reduce heat to the lowest possible and cover with a lid.
After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

RICE WITH BEANS (MORO DE HABICHUELAS)

Rice with Beans (Moro de Habichuelas) image

One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.

Provided by Vanessa

Categories Side Dish

Time 45m

Number Of Ingredients 14

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)
2 1/2 cups water
3 cups rice

Steps:

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.

Nutrition Facts : Calories 514 kcal, Carbohydrate 95 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 268 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving

DOMINICAN MORO DE HABICHUELAS NEGRAS

Dominican Moro De Habichuelas Negras image

Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic where it is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water, hard boil for 10 minutes, then boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.

Provided by KristinV

Categories Caribbean

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

2 cups rice
4 cups water
1 cup cooked black beans
3 tablespoons vegetable oil
1 tablespoon tomato paste
1/4 cup green bell pepper, finely chopped
1/2 medium red onion, chopped
1/2 teaspoon dried oregano
2 fresh garlic cloves, mashed (or pressed)
1 sprig fresh coriander (with stem)
1 teaspoon fresh parsley, finely chopped
1 vegetable stock cube
1 teaspoon salt

Steps:

Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer.
When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
When it starts to boil reduce heat to the lowest possible and cover with a lid.
After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of coriander and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.

Nutrition Facts : Calories 409.4, Fat 8.9, SaturatedFat 1.2, Sodium 496.5, Carbohydrate 72.6, Fiber 4.6, Sugar 1.1, Protein 8.6

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