If there’s one rice dish I’m almost guaranteed to make for a family gathering, it’s moro de habichuelas negras.
It’s my go to side for my favorites like pollo al horno and pernil, and whenever I’m planning a holiday meal or party this Dominican black rice and beans recipe is almost always on the menu.
And just like habichuelas negras guisadas, this arroz moro is an easy way to cook black beans, whether you start with dried and soaked beans or use canned for a little shortcut on busy days.
A certified authentic (and family-approved) Dominican recipe
This one pot moro negra is made the traditional Dominican way, just like it’s cooked in homes across the Dominican Republic.
It’s a staple hearty dish that’s been passed down and made with only the basic ingredients you’d find in a Dominican kitchen like rice, beans, sofrito, garlic, and sazon completo. It’s as real as it gets.
What is moro?
In the Dominican Republic, we don’t say arroz con habichuelas. We call these rice and bean dishes moros.
The name traces back to colonial history and the Cuban dish moros y cristianos, which refers to the contrast between dark beans and light rice, symbolizing “Moors and Christians” during colonial times. In Dominican cooking, the name was eventually shortened to simply moro.
If you’re using dry beans, start here
If you’re using dry beans, you’ll want to give yourself a head start since they take a bit more time.
I use ½ cup dry beans for this recipe, which ends up being the perfect amount once cooked. Before soaking, I like to rinse the beans first, then let them soak overnight to soften.
The next day, boil them for about an hour until they’re tender. Once they’re done, you’ll have about 1½ cups cooked beans.
I always save the cooking liquid and use it in place of water when making the rice because it adds that classic color and extra depth of flavor to the moro.
If you’re using canned beans, start here
If you’re short on time, canned beans work great here too. I use 1 15 oz. can or 1½ cups canned black beans for this recipe, and I don’t drain them completely because that liquid gives the rice a little extra color.
Since canned beans are already soft you can just add them straight into the pot when you’re ready to cook the rice. It’s the easiest way to get this dish on the table fast without losing any of that classic flavor.
Use extra long grain rice for the best texture
The type of rice you use really matters here. I always go for extra long grain rice when making moro de habichuelas negras because it cooks up fluffy and doesn’t clump as easily.
Jasmine rice is one of my favorites since it soaks up flavor really well, but classic rice options like Carolina brand and Canilla brand also work perfectly.
I always rinse the rice before cooking
Before I even start cooking, I rinse the rice under cold water a few times until the water runs clear. This removes excess starch and helps keep the rice from getting sticky.
It’s a simple step, but my mami never skipped it, and I don’t either. It makes a big difference in the final texture and helps clean the rice at the same time.
Tips before you start cooking
This recipe serves about 6 people, with roughly 1 cup per serving.
It’s a simple rice and beans dish that comes together very quickly once your beans and rice are prepped. Make sure your beans are ready ahead of time if you’re using dried beans, since that step takes the longest.
For the most authentic Dominican moro I reccomend using a caldero pot. A caldero is traditionally used in Dominican cooking because it distributes heat evenly and creates that slightly toasted layer of rice at the bottom (concon) that we all know and love!
As the rice cooks and the liquid starts to evaporate, Dominicans use the dome method. This means gently piling the rice into a mound so it steams evenly once covered to finish cooking.
At this stage, you also want to avoid stirring it too much so it doesn’t release extra starch and turn sticky.
Buen provecho mi gente!
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Moro de Habichuelas Negras (Dominican Rice and Black Beans)
Ingredients
Instructions
- In a pot over low heat, add oil, bell pepper, onion, and garlic cook until softened, about 2 minutes.
- Add lime juice, sofrito, tomato paste, adobo, sazon, salt, oregano, and cumin. Cook for 2 minutes until it forms a paste.
- Add beans and cook for 1 minutes, stirring continuously. Add water and cook for 10 minutes until beans are soft.
- Stir in washed rice and cook until most of the water is absorbed, stirring frequently to prevent from sticking.
- Form the rice into a dome in the middle of the pot, cover with a lid, reduce heat to low, and cook for 20 minutes.
- Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. Buen provecho!
2 Responses
Beyond delicious! I made this for Noche Buena and it was enjoyed by all
Very good!