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Moro de Habichuelas Negras (Dominican Rice and Black Beans)

Enjoy the authentic flavors of Dominican rice and black beans with this 6-step recipe for moro de habichuelas negras.
Moro De Habichuelas Negras (Dominican Rice and Black Beans)
5 from 3 votes
By: Franchesca Livraghi
Print Recipe Pin Recipe
Cook Time 45 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Dominican
Servings 6 servings

Ingredients
  

  • 2 tbsp olive oil
  • ½ green bell pepper chopped
  • ¼ onion chopped
  • 3 cloves garlic smashed
  • ½ lime
  • 1 tbsp sofrito
  • 1 tsp tomato paste or ¼ cup tomato sauce
  • 1½ tsp adobo
  • ½ tsp sazon
  • ½ tsp salt
  • ¼ tsp oregano
  • Pinch of cumin
  • 1 15.5 oz can black beans about 1½ cups, drained
  • 2 cups rice washed
  • 2¾ cups water

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!
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