If you want to bring a taste of the Caribbean to your table, this Moro de Habichuelas Negras, also known as Arroz Congri, is a classic and flavorful side dish that’s comforting and satisfying. This one-pot Dominican rice with beans recipe combines aromatic seasonings, fluffy rice, and tender black beans for the perfect side dish or main course for the coming holidays!
Moro de Habichuelas
What Is Moro de Habichuelas?
Moro de habichuelas is a combination of rice and beans cooked in the same pot. This dish is a staple in many Caribbean and Latin American countries, with variations influenced by the local ingredients, traditions, and preferences. The type of beans used in moro often depends on the country or region. For example, in the Dominican Republic, black beans (habichuelas negras) or red kidney beans are commonly used, while in Puerto Rico, pigeon peas (gandules) are the star of their Arroz con Gandules, a dish very similar to moro.
The choice of beans affects not only the flavor of the dish but also the color, as the bean water is often used to cook the rice. For instance, this moro is made with black beans, and the color differs from a moro de habichuelas rojas.
I like to cook the beans from scratch, giving a richer, deeply-flavored dark water to add to the rice.
I have simple instructions on making them in the Instant Pot, down in the notes of the printable recipe card.
However, sometimes we have to rush things, and canned beans will do the trick. If you want to know how to use the beans from a can to make a moro, take a look at my Rice and Beans Recipe.
What type of rice should I use to make Moro?
I recommend using long-grain white rice. Brands like Carolina and Canilla are my favorites. You can use Jasmine or Basmati. Although both are considered long-grain varieties, there are significant differences. Jasmine has more aroma and is a little starchier and therefore stickier. Basmati also has a distinct aroma and takes less time to cook.
This may be a little controversial for some, but I always rinse the rice before cooking. I highly recommend you do the same, and here is why:
Before cooking Moro de habichuelas negras, or for that matter, any rice recipe, I rinse the rice under cold water a few times until the water runs clear to remove all the starch. This is a step that my mom never misses because it prevents the rice from becoming too sticky and removes any impurities in it.
How to make this Moro de Habichuelas Negras (One-Pot Rice and Beans)
I encourage you to watch the short video of me making it!
1. Sautéing
Heat the oil in an aluminum (Caldero) or cast iron pot over medium heat and sauté the sofrito, onion, olives, and peppers and stir for one minute. Add minced garlic, bouillon, tomato paste, oregano, adobo, salt, and black pepper. Stir the ingredients for one minute, or until they release their aroma.
Add the beans and the rinsed rice and stir until all ingredients are well incorporated. Then, add the water and stir again. This is the best time to check if more salt is needed for the rice.
2. Cook the rice
Next, add the herbs and cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is seeing bubble pockets in the pot (about 8-10 minutes).
3. Cover and lower the heat
Once the water has evaporated, discard the herbs, cover the pot tightly, and cook over very low heat for 15 to 20 minutes.
The rice should be firm yet tender on the inside. If needed, cover the pot and let it sit for an additional 5 minutes on low heat. If the rice appears too dry at this stage, add ¼ cup of boiling water before stirring and covering the pot again to bring it back to a simmer.
4. Serve
I like to serve it in a serving bowl and pair it with my Carne Guisada (beef stew), some Tostones, and avocado slices.
More Rice Recipes
Arroz con Gandules (Rice with Pigeon Peas)
Cilantro Lime Rice Recipe
One-Pot Meal Chicken & Rice Recipe (Arroz Con Pollo)
Rice and Beans (Moro de Habichuelas) Recipe
How to cook the perfect fluffy white rice on the stove
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Moro de Habichuelas Negras (One-Pot Rice and Beans)
Ingredients
- 2 tablespoons of oil I use avocado or olive oil
- 1 tablespoon sofrito
- ½ red bell pepper diced
- ½ green pepper diced
- ½ Jalapeno pepper diced
- 1 small red onion
- 3 cloves of garlic minced
- 1 teaspoon better than bouillon
- 1 tablespoon tomato paste
- 1 teaspoon adobo
- 1 teaspoon Dominican oregano or any oregano of your preference
- 1 teaspoon salt I use sea salt
- ½ teaspoon black pepper
- 2 cups black beans drained
- 4 cups long-grain rice
- 4 ½ cups water I use the water from the cooked beans See notes on how to cook your beans!
- Herbs I use cilantro and culantro
Instructions
Sautéing
- Heat the oil in an aluminum (Caldero) or cast iron pot over medium heat and sauté the sofrito, onion, olives, and peppers and stir for one minute. Add minced garlic, bouillon, tomato paste, oregano, adobo, salt, and black pepper. Stir the ingredients for one minute, or until they release their aroma.
- Add the beans and the rinsed rice and stir until all ingredients are well incorporated. Then, add the water and stir again. This is the best time to check if more salt is needed for the rice.
Cook the rice
- Next, add the herbs and cook uncovered on medium heat until most of the liquids have been absorbed. A good sign is seeing bubble pockets in the pot (about 8-10 minutes).
Cover and lower the heat
- Once the water has evaporated, discard the herbs, cover the pot tightly, and cook over very low heat for 15 to 20 minutes.
- The rice should be firm yet tender on the inside. If needed, cover the pot and let it sit for an additional 5 minutes on low heat. If the rice appears too dry at this stage, add ¼ cup of boiling water before stirring and covering the pot again to bring it back to a simmer.
Video
Notes
How to cook beans in your Instant Pot:
Make sure to rinse your beans well, then soak your beans in water overnight. Place your beans into the instant pot, add water, and close the lid. Select the Bean/Chili option on the Instant Pot Menu and wait for it to finish cooking (30 minutes approx.)
When preparing this rice recipe, it’s important to separate the water from the cooked beans. First, drain the beans and save the liquid; you will need about 4 ½ cups of this bean water. If you don’t have exactly that amount after cooking the beans, simply add enough fresh, cool water to reach the required quantity.
Recommendation:
If you decide to use canned beans, I suggest following the same process of draining the beans to have more control over the amount.Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
