Dominican Rice & Beans

A Dominican staple, simplified for everyday cooking. Known as moro de habichuelas rojas, this savory combination of rice, beans, and aromatic seasonings is a comforting part of Dominican home cooking.

Ingredients

• 1½ cups long-grain white rice
• 1 can (15 oz) red kidney beans, drained
• 2 tsp La Esdrújula
• ½ cup diced onion and bell pepper mixture
• ¼ cup tomato sauce
• 2 cups water
• 1 tbsp olive oil
• Salt, to taste

Directions

1. Heat the olive oil in a medium pot. Sauté the onion and bell pepper for 3 minutes.
2. Stir in the tomato sauce and La Esdrújula; cook for 1 minute.
3. Add the beans and water. Bring to a boil and season with salt.
4. Stir in the rice and return to a boil.
5. Cover, reduce heat to low, and cook for 18–22 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.

What makes this version special

Blending brings together the garlic, onion, oregano, bay leaf, and pepper traditionally used in moro. Water, simmered with the beans, rice, and vegetables, builds the flavor without broth.

Serve with

Roasted chicken, steak, or a fresh green salad.

← Back to all La Esdrújula recipes