Moro de Habichuelas Negras (One-Pot Rice and Beans)
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!
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Servings: SERVINGS
Calories:
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.