by Fatima Fayad and Jennifer Gray March 14th, 2024
Originating in Spain, Moro de Habichuelas Rojas is a one-pot rice and beans dish that blends spices and vegetables. It is noticeably popular in the Dominican Republic and there are many variations of it, specifically in Latin America. This dish is often made with red or pinto beans, but fava beans, white beans, and black beans are also used. Moro de Habichuelas Rojas provides great nutritional value by incorporating beans, vegetables, and rice, which provide a delicious taste when combined. This rice can be served as a main or side dish and is guaranteed to add flavor to any dinner table.
Nutritional Characteristics
Fiber: Found in rice, beans, and vegetables, fiber is an essential component of a healthy diet and can help to regulate digestion. It may also lower cholesterol and blood sugar levels.
Protein: Kidney beans provide good amounts of protein, which may help boost your immune system and promote the growth and development of muscle.
Carbohydrates: This dish is a good source of carbohydrates, which are essential for fueling your body and maintaining energy.
Positive Characteristics
Can be stored in the fridge for up to three days, and frozen for up to three months
To ensure that food safety is practiced appropriately, your dish should be cooled and left out for no more than two hours before being stored in the fridge.
Cost friendly
This meal is inexpensive and provides great nutritional value for the cost.
Quick preparation
This meal typically takes about 50 minutes to prepare and will leave you with plenty of leftovers to enjoy later in the week.
Recipe at a Glance
Start by heating a medium-sized pot, then add 2 Tbsp olive oil and 2 cloves of minced garlic. Sauteé until the garlic is fragrant, then add 1 Tbsp of Kosher salt, 1/2 tsp of ground black pepper, 15oz of red kidney beans (drained and rinsed), a splash of water, and a small diced red onion. Mix in a diced green pepper, a diced red pepper, 1 finely diced habanero chili with the seeds removed, and 2 stalks of finely diced celery.
Cook until the vegetables are soft, then add in 1 tsp of ground oregano, 1 Tbsp of white vinegar, 2 Tbsp of tomato paste, and 3 cups of water. Stir to combine and bring the pot to a boil.
Add in 2 cups of long grain rice that has been drained and rinsed and mix to blend all of the ingredients.
Cook until the rice has absorbed all of the water, adjusting the heat as needed so it doesn't boil over.
Once cooked, remove the pot from the heat and stir in 1/2 cup of chopped cilantro.
Let your Moro de Habichuelas Rojas stand for 5 minutes before enjoying!
Ingredients
Yield: 8 servings
1 can (15oz) 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
1/2 tsp ground black pepper
1/2 cup fresh cilantro, chopped
Instructions:
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, pepper, beans, splash of water, and the onions.
Add the peppers, chili, and celery, continuing to cook until vegetables are soft.
Add oregano, vinegar, tomato paste, and the water and stir to combine. Let the pot come to a boil, then add the rice and give everything a good stir.
Keep an eye on the rice so it doesn't boil over, adjusting the heat as needed.
The rice is done once it has absorbed all of the water.
Remove from the heart, stir in the cilantro, and let stand for 5 minutes before serving.
Nutrition Summary (1 serving)
Calories: 171.4
Fat: 4.3g
Saturated Fat: 0.6g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 874.9 mg
Carbohydrates: 27.7g
Dietary Fiber: 4.3g
Total Sugars: 4.2g
Added Sugars: 0g
Protein: 6.1g
Calcium: 52.9 mg
Iron: 1.7 mg
Potassium: 317.8 mg