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This comforting Dominican Moro De Habichuelas Rojas is a vibrant rice and red beans dish that brings warmth and joy to family meals and festive gatherings alike. Its rich aroma and colorful blend of sazón, culantro, and achiote create a onepot dish that feels like a heartfelt embrace on the plate. Whether it’s Christmas, New Year’s, or a casual get-together, this moro always stands out as a delicious crowd-pleaser.
I first made this moro for a big family gathering and everyone was asking for seconds. It became our go-to dish for holidays because it’s easy, flavorful, and feels special without much fuss.
Ingredients
- Vegetable oil: the cooking base that softens the aromatics and prevents sticking
- Small red onion: finely diced adds sweetness and subtle pungency
- Small green bell pepper: diced provides freshness and a mild crunch
- Garlic: minced infuses a savory depth to the sofrito
- Sazón seasoning mix with coriander and annatto: key flavor and color choose a quality brand for best results
- Dried oregano: adds an herbaceous note to complement the spices
- Ground cumin: smoky warmth that rounds out the seasoning
- Freshly ground black pepper: for mild heat and complexity
- Salt: enhances all the flavors
- Tomato sauce: adds acidity and richness
- Canned red kidney beans with liquid: tender protein and body in the dish liquid helps develop texture
- Raw long-grain white rice: the fluffy base known for cooking evenly
- Vegetable broth: for deeper flavor compared to water
- Bay leaves: infuse an earthy aroma during cooking
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 two to three minutes. Add the minced garlic and sauté for another minute until fragrant but not browned to keep the flavors fresh and bright.
- Layer the seasonings:
- Stir in the sazón with culantro and achiote along with dried oregano ground cumin freshly ground black pepper and salt. Let the spices sauté for about 30 seconds to bloom their flavors and deepen the aroma.
- Incorporate tomato and beans:
- Pour in the tomato sauce and cook while stirring for one to two minutes until the raw edge of the tomato softens. Add the canned red kidney beans together with their liquid mixing thoroughly to integrate all the flavors.
- Add rice and liquids:
- Rinse the long-grain rice well and add it to the pot stirring to coat the grains with the sofrito and seasoning mix. Pour in the vegetable broth and add the bay leaves. Bring everything to a gentle boil while stirring occasionally to prevent rice from sticking.
- Simmer and cook rice:
- Once boiling reduce the heat to low and cover the pot tightly. Let it simmer undisturbed for twenty minutes allowing the rice to absorb all the liquids and flavors fully.
- Rest and fluff:
- Remove the pot from heat and keep it covered for an additional five minutes so the rice finishes steaming off the heat. Discard the bay leaves then fluff the rice carefully with a fork to keep the grains separate and light.
It reminds me of cooking alongside my grandmother during holidays when the kitchen smelled like a warm hug as the sauce simmered. The warm tones and distinctive aroma always mean celebration is near.
Storage Tips
Store leftovers in an airtight container in the refrigerator and consume within three to four days. To reheat add a splash of broth or water and warm gently on the stove or microwave to restore moisture and fluffiness.
Ingredient Substitutions
Vegetable oil can be switched for coconut oil to add a subtle tropical sweetness and glossy texture. Try pinto beans in place of red kidney beans if you prefer a creamier milder taste. Brown rice can be used instead of white rice for a nuttier flavor and extra fiber but extend cooking time accordingly and expect firmer grains.
Serving Suggestions
A squeeze of fresh lime or sprinkle of chopped cilantro brightens the dish beautifully just before serving. Pair it with crispy fried plantains for a sweet and savory contrast or a fresh avocado salad for balance and creaminess.
Enjoy this hearty moro as part of your holiday spread or a simple weeknight meal. It brings comforting flavor and vibrant color to any table.
Your Recipe Questions Answered
- → Why is my rice too sticky or mushy?
Excess liquid or lifting the lid while cooking traps moisture, causing sticky rice. Keep measurement accurate and the lid closed for fluffy grains.
- → Can I use dried beans instead of canned?
Yes, soak and cook dried beans first, saving some cooking liquid to maintain texture and flavor similar to canned beans.
- → What if the rice is undercooked after resting?
Sprinkle hot broth or water on rice, cover, and steam for an extra 5 minutes to finish cooking gently.
- → How can I add more depth or smokiness?
Add smoked paprika or a small amount of liquid smoke with the tomato sauce to introduce subtle smoky notes.
- → Does the dish freeze well?
Yes, cool completely before storing airtight for up to one month; reheat gently with a splash of water or broth to restore moisture.