By: Krystalee Fernandez, Waziha Nazni, and Sean Fitzgerald
2/23/23
Moro de habichuelas rojas (Dominican Moro Rice) is one of the most common dishes from the Dominican Republic. It is made in different variations depending on the country and region. This dish is combined with rice, beans, and whatever vegetables you enjoy and prepared in a single pot. This dish is very universal, but the beans cooked into it depend on which Latin country or region of the country you reside in.
When this refreshing rice meal is cooked, it is filled with carbohydrates: carrying 90g of carbohydrates from the two cups of long-grain white rice alone! The small red onion along with the two bell peppers cooked into this dish add a high amount of Vitamin C. The 15 ounces of kidney beans added into this meal create a good source of protein, whereas 1 ounce of kidney beans adds up to 9 grams of protein.
Kidney beans reduce blood glucose levels because of their high amounts of fiber. Fiber reduces the intake of glucose into the blood, allowing your overall sugar levels to drop. Kidney beans are high in antioxidants-- which are essential for survival. Antioxidants fight harmful illnesses in your body. This meal can easily be used for meal prepping throughout the week because of the yield or number of servings that can come from the dish. This delicious cultural dish is cost-effective and can be customized and cooked to your liking!
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 and 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 the 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.
To begin, start by draining and washing the red kidney beans. Rinse the long-grain rice 2-3 times. chop 2 cloves of garlic. Then dice a small red onion, 1 red bell pepper, 1 green bell pepper, and 2 stalks of celery. Remove the seeds and finely dice 1 habanero chili. In a medium-sized pot add the chopped garlic and olive oil and sauté.
Once the garlic and olive oil are sauteed add the salt, beans, onions and a little water. Next add the peppers, habanero, and celery. Once the vegetables are soft, add the oregano, vinegar, tomato paste and the rest of the water to the pot and stir the ingredients.
Once the pot begins to boil add the rice and mix everything together. The rice will be finished once it has absorbed all of the water. When the rice is done cooking, take it off the stove and mix in the cilantro. Let the pot cool down for 5 minutes before serving.
You can find a similar recipe at Rice with Beans (Moro de Habichuelas) - My Dominican Kitchen
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