Moro de Habichuelas Negras is a classic Dominican rice and black beans dish full of flavor and comfort. Made in one pot with sofrito, aromatic seasonings, fluffy rice, and tender black beans, it’s an easy and satisfying dish to serve with your favorite protein.
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 type of beans you use affects not only the flavor of the moro but also its color, since the bean cooking liquid is used to cook the rice. This moro is made with black beans, which gives the rice its characteristic dark color compared with moro de habichuelas rojas.
I like to cook the beans from scratch because the cooking liquid gives the rice a richer, deeper flavor and darker color. I have simple instructions for cooking the beans in the Instant Pot 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 canned beans 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. Carolina and Canilla are my favorite brands, but you can also use Jasmine or Basmati. Both are long-grain varieties, but they have some differences. Jasmine rice is more aromatic and slightly starchier, which can make it stickier. Basmati also has a distinct aroma and typically takes less time to cook.
Should I rinse the rice before making Moro?
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 mostly clear to remove excess surface starch. This is a step my mom never misses because it prevents the rice from becoming too sticky and removes any impurities in it.
How to Make Moro de Habichuelas Negras
1. Sautéing
Heat the oil in a caldero (aluminum pot) or cast-iron pot over medium heat. Add the sofrito, onion, olives, and peppers, and sauté for about 1 minute. Add the minced garlic, bouillon, tomato paste, oregano, adobo, salt, and black pepper. Stir and cook for another minute, or until fragrant.
Add the beans and rinsed rice, and stir until everything is well combined. Add the water and stir again. At this point, taste and adjust the salt if needed.
2. Cook the Rice
Next, add the herbs and cook uncovered over medium heat until most of the liquid has been absorbed. You’ll know it’s ready for the next step when you see small pockets of bubbles forming in the rice, about 8–10 minutes.
3. Cover and Lower the Heat
Once most of the liquid has been absorbed, remove the herbs, cover the pot tightly, and cook over very low heat for 15–20 minutes.
The rice should be tender but still firm, not mushy. If it needs more time, cover the pot and cook for an additional 5 minutes over low heat. If the rice seems too dry, add ¼ cup of boiling water, gently stir, cover, and continue cooking over low heat.
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 (Dominican Rice and Black Beans)
Ingredients
- 2 tablespoons of oil I use avocado or olive oil
- 1 tablespoon sofrito
- 1/3 cup olives
- 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 a caldero (aluminum pot) or cast-iron pot over medium heat. Add the sofrito, onion, olives, and peppers, and sauté for about 1 minute. Add the minced garlic, bouillon, tomato paste, oregano, adobo, salt, and black pepper. Stir and cook for another minute, or until fragrant.
- Add the beans and rinsed rice, and stir until everything is well combined. Add the water and stir again. At this point, taste and adjust the salt if needed.
Cook the rice
- Next, add the herbs and cook uncovered over medium heat until most of the liquid has been absorbed. You’ll know it’s ready for the next step when you see small pockets of bubbles forming in the rice, about 8–10 minutes.
Cover and lower the heat
- Once most of the liquid has been absorbed, remove the herbs, cover the pot tightly, and cook over very low heat for 15–20 minutes.
- The rice should be tender but still firm, not mushy. If it needs more time, cover the pot and cook for an additional 5 minutes over low heat. If the rice seems too dry, add ¼ cup of boiling water, gently stir, cover, and continue cooking over low heat.
Serve
- Transfer the moro to a serving bowl and serve with Carne Guisada (beef stew), tostones, and avocado slices.
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.
