Moro de Habichuela (Dominican Rice n Beans)

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When I was younger, I stayed in an all Spanish community, where I was the only non-Spanish person around.  The lessons I learned from this experience was life changing.  The pieces of their culture that I fell in love with I took and incorporated it into my family’s daily life like their music, dancing, & food.  Plus it helps my two older ones (who are half Dominican) to connect with a part of their heritage.
True Dominican food is absolutely amazing.  If you haven’t tried it, you are really missing out.  The food is not only delicious but very frugal to make.  The 1st dish I’m sharing with you is a staple food that you can make many different ways depending on which beans you use.  It’s a simple delicious filling meal that feeds a crowd.

Moro de Habichuela 
adapted & taken from: Aunt Clara’s recipe
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Ingredients:

  • 4 cups white rice
  • 1 can 15.5 oz kidney beans (or any cooked beans of your choice)
  • 6 cups water
  • 5 tablespoons olive oil divided
  • 2 TBSP tomato paste
  • 1/4c chopped peppers ( i used sweet mini ones)
  • 1 pinch of Oregano
  • 1-2 tsp garlic minced
  • 3 fresh thyme leaves
  • 1-2 tsp chopped Cilantro
  • salt

Directions:

  1. Heat half the oil (2.5 Tbsp) in an iron pot over low heat and add cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato paste.
  2. Add beans, also while stirring, add season with salt. Once heated through, add water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don’t low-ball it).
  3. Stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
  4. When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Wait 15 minutes, uncover, add the remaining oil and stir.
  5. Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.

~Enjoy~

Are you a fan of Dominican food?  What’s your favorite dish?


Sharing With:
Strangers & Pilgrims on Earth,

 

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12 thoughts on “Moro de Habichuela (Dominican Rice n Beans)

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  2. I have never tried a Dominican recipe but would love to! I am always on the lookout for a new beans and rice recipe! Thank you for sharing this on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth 🙂

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  5. I was wondering what quantities should be used for the celery, olives, cubanela and capers which are omitted from the ingredients list? And what type of olives? I plan on making this but want to get the flavors correct. Thanks so much!

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