Dominicans call it moro, Cubans call it congri, and I call it my favorite. Rice and black beans, or moro de habichuelas negras, is a traditional Caribbean classic, loved for its rich flavor and stunning dark color. It’s best served with stewed beef (carne guisada) or stewed chicken (pollo guisado) and some sweet fried plantains. And yes, we can get that nice, dark color in real life!
The first time I laid eyes on this dish, I knew I had to learn how to make it—love at first sight, if you will. It’s a little more complicated than making plain white rice, but I’ve broken this recipe down step by step, so you’ll get it right on the first try.
Why you’ll love this recipe ❤️
- Easy to follow – All the steps are explained clearly with photos. It requires a little attention to detail, but it’s still beginner-friendly, just follow the steps closely and use the photos as a guide.
- Convenient – You can use canned or dry beans, you’ll get great results with either.
- Flavorful – This moro is perfectly balanced. The rice is flavored with sopita (bouillon) and a touch of tomato paste, while the black beans add a mild, earthy taste. It’s flavorful, but mild enough to balance out more heavily seasoned dishes.
- Perfect color and texture – The rice has a deep, rich color, with tender grains that stay perfectly separated. The black beans are creamy, and smooth.
- Easy to store and reheat – Moro will keep in the fridge for up to 3 days. Reheat leftovers in the microwave or using a steamer.
Using dry vs. canned beans
I have a friend who says using canned beans is diabolical. Lucky for you, I’m not that intense. I love making things from scratch when I have time—but making the foods I love throughout the week matters more to me than perfection!
Some people swear that dry beans give the darkest color, while others say canned beans do the trick. Honestly, I get great results with either. If you prefer to make the black beans from scratch, follow the instructions in the notes section of the recipe card at the bottom of this post.
Ingredients you’ll need
- Long-grain white rice – My go-to is jasmine, but most people use canilla rice.
- Black beans – You’ll need two 15-ounce cans of black beans, with their liquid. If you’re making the beans from scratch, you’ll need 2 cups of cooked beans (about 1 cup of dry beans) and 3 cups of the cooking liquid.
- Water – If you’re using canned beans, add 2 cups of water to cook the rice. If you’re making the beans from scratch, you won’t need additional water—just use the leftover 3 cups of cooking liquid from the beans instead.
- Sofrito, tomato paste and olive oil form the base flavors of the dish. You can use store-bought sofrito, or make your own.
- Dry seasonings – sopita (bouillon), adobo, sazón, cumin, and salt & pepper (if needed).
Recipe steps with photos
Step 1: Rinse the rice under cold water using a mesh strainer until the water runs clear, then set it aside.
Step 2: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the sofrito and sauté for a few seconds, until fragrant.
Step 3: Stir in the tomato paste, oregano, cumin, adobo, sazon, and bouillon. Use a wooden spoon to break up the bouillon cube and stir until the tomato paste dissolves completely.
Step 4: Add the beans with their liquid (be sure to scrape out any beans stuck at the bottom of the can) and pour in 2 more cups of water. Taste the broth and season with salt and pepper as needed, then bring it to a simmer. If you’re using beans from scratch, refer to the notes section in the recipe card.
Step 5: Once the liquid starts to simmer, add the rice and stir it to break up any clumps. Raise the heat and stir the rice frequently, letting most of the liquid cook off.
Step 6: Once most of the liquid is gone, cover the pot with a lid and turn the burner down very low. Let the rice cook for 30 minutes. Don’t lift the lid while the rice is cooking!
Step 7: Once the 30 minutes are up, turn off the burner but keep the lid on. Let the rice rest for 5-10 minutes, then lift the lid and taste the rice – the grains should be tender and separated. Fluff with a fork and serve.
Tips and tricks
- Always wash and rinse the rice before adding it to the pot. This removes extra starch, but most importantly removes dirt and chemical residue.
- The key to getting that nice deep color is to use as much bean liquid as you can. Make sure to get all of that thick black stuff at the bottom of the can!
- Use a pot with a tight-fitting lid. If you’re unsure if your lid fits tightly, cover the pot with foil before placing the lid on. This traps the steam in and helps the rice cook evenly.
- Don’t lift the lid while the rice is cooking—doing so lets steam out of the pot and could prevent the rice from cooking properly.
- It’s expected that some rice will stick to the bottom of the pot. Keep a low flame at all times so it doesn’t burn.
Serving rice and black beans
- Moro is most commonly served with a meat dish—pollo guisado, carne guisada, bistec encebollado or pernil. You can also serve it with something simple, like Dominican salami.
- Islanders have zero issues with doubling up on starches, especially if it’s a special occasion. I couldn’t imagine this rice without a side of sweet plantains, or tostones. You can also serve it with Dominican potato salad.
Storing and reheating leftovers
- Store leftover rice in an airtight-container in the refrigerator for 3-4 days.
- I prefer to reheat rice in a steamer or double boiler. You can do this by adding 2 inches of water to the bottom pan, placing the rice in a steamer basket on top, and covering it. If the holes are big, line the basket with parchment or foil. Steam the rice for 10-15 minutes. You can also use the microwave, and reheat in 30 second intervals.
More rice recipes
- Moro de guandules (rice and pigeon peas)
- Plain white rice (arroz blanco)
- Seasoned white rice
- Rice with tuna
- Rice with lima beans
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & scroll down to leave a review if you REALLY liked it. Thanks!
Dominican Rice and Black Beans (Moro de Habichuelas Negras)
Equipment
- heavy bottomed pan (caldero) 3.5-quart or larger
Ingredients
- 2 cups long grain white rice
- 1 tablespoon olive oil
- 2 tablespoons sofrito
- 3 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- 2 teaspoons adobo
- 1.5 teaspoon sazon should contain saffron, look for the yellow package
- 1 large bouillon cube
- 15 ounces canned black beans do not drain
- salt and black pepper to taste
- 2.5 cups water
Instructions
- Rinse the rice under cold water using a mesh strainer until the water runs clear, then set it aside.
- Heat the oil in a large, heavy-bottomed pot over medium heat. Add the sofrito and sauté for a few seconds, until fragrant.
- Stir in the tomato paste, oregano, cumin, adobo, sazon, and bouillon. Use a wooden spoon to break up the bouillon and stir until the tomato paste dissolves completely.
- Add the beans with their liquid (be sure to scrape out any beans stuck at the bottom of the can) and pour in 2 more cups of water. Taste the broth and season with salt and pepper as needed, then bring it to a simmer. If you're using beans from scratch, refer to the notes section below.
- Once the liquid starts to simmer, add the rice and stir it to break up any clumps. Raise the heat and stir the rice frequently, letting most of the liquid cook off.
- Once most of the liquid is gone, cover the pot with a lid and turn the burner down very low. Let the rice cook for 30 minutes. Don't lift the lid while the rice is cooking!
- Once the 30 minutes are up, turn off the burner but keep the lid on. Let the rice rest for 5-10 minutes, then lift the lid and taste the rice – the grains should be tender and separated. Fluff with a fork and serve.
Notes
-
- Measure 1 cup of dried beans, rinse, and drain them well.
- Place the beans in a bowl and cover them with water. Cover the bowl with plastic wrap and let them soak overnight.
- In a deep pot, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of sofrito and sauté for about a minute until fragrant.
- Add the soaked beans and their water to the pot (some people change out the water, but I don’t). Add more water if needed to fully cover the beans and stir in 2 teaspoons of salt.
- Bring the beans to a boil, then reduce to a simmer. Cook for 1–2 hours, or until the beans are soft. Keep an eye on the pot, making sure there's always plenty of cooking liquid.
- Once the beans are done, reserve 3 cups of the liquid, then drain the rest.
- Wash and rinse the rice before adding it to the pan. This removes extra starch and chemical residue.
- The key to getting that nice deep color is to use as much bean liquid as you can. Make sure to get all of that thick black stuff at the bottom of the can!
- Use a pot with a tight-fitting lid. If you're unsure if your lid fits tightly, cover the pot with foil before placing the lid on. This traps the steam in and helps the rice cook evenly.
- Don't lift the lid while the rice is cooking—doing so lets steam out of the pan and could prevent the rice from cooking properly.
- It's normal for some rice to stick to the bottom of the pot. Keep a low flame at all times so it doesn't burn.
Nutrition
_
Leave a Reply