Moro de Habichuelas Rojas originated in the Dominican Republic. It is a common dish used throughout South and Central America. Every country changes it up a bit. The origin of these dish can be linked back to the Dominicans influence of indigenous Africans and Spanish influences. It’s a common dish in the Dominican Republic because of its one pot conveniency. Moro De habichuelas is also made quite often for any celebrations. It’s a perfect dish that really brings out the true flavors of the Dominican Republic.
Moro de Habichuelas are a great vegetarian dish it is packed with fiber. Fiber is essential for digestive health and can help regulate blood sugar.
The red kidney beans in the rice provide essential minerals such as iron potassium and magnesium which are essential for the body to function properly.
This Dish is gluten free which is great for anyone with gluten allergy or celiac disease.
This dish is a one pot dish which is great if your looking to save time on clean up and prep
Moro de Habichuelas is budget friendly dish because the ingredients are affordable.
The simplicity of this dish allows a very amazing flavorful dish while still being simple to make
Yield: 8 servings
Serving size 1.2 cup
Ingredients:
1 can (15 oz) red kidney beans, drained and rinsed
2 cups long grain rice, rinsed 2-3 times
3 cups water
2 cloves of garlic, minced
1 small red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 habanero chili, finely diced and seeds removed
2 stalks of celery, finely diced
1 tsp ground oregano
1 Tbsp white vinegar
2 Tbsp olive oil
2 Tbsp tomato paste
1 Tbsp Kosher salt
½ tsp ground black pepper
½ cup fresh cilantro, chopped
Instructions:
1. In a medium-sized pot, heat the pot to medium-high add the olive oil and
the chopped garlic, and let sauté until the garlic is fragrant. Add the salt, beans,
splash of water, and the onions.
2. Add the peppers, chili, and celery, continuing to cook until vegetables are soft.
3. Add oregano, vinegar, tomato paste, and water and stir to combine. Let the
pot comes to a boil, then add the rice and give everything a good stir.
4. Keep an eye on the rice so it doesn’t boil over, adjusting the heat as needed.
5. The rice is done once it has absorbed all of the water.
6. Remove from heat, stir in the cilantro, and let stand for 5 minutes before serving.
