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Homemade Moro de Habichuelas (Rice and Beans) photo

Moro de Habichuelas (Rice and Beans)

This Moro de Habichuelas is a hearty Caribbean delight! A flavorful blend of rice and beans that’s easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Caribbean
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 5 tablespoons vegetable oil (preferably olive oil)
  • 1 tablespoon chopped cilantro
  • 1 tablespoon mashed garlic
  • 1 teaspoon dry thyme leaves or 3 sprigs of fresh thyme
  • 1 cup chopped celery
  • 1 cup pitted green olives (sliced, optional)
  • 1 teaspoon oregano (dry, ground)
  • 1 cubanela cubanela pepper (diced, or green bell pepper)
  • 1/2 cup capers (optional)
  • 2 tablespoons tomato paste or 1 cup of tomato sauce
  • 2 cups boiled red kidney beans (or canned)
  • 2 teaspoons salt (or more, to taste)
  • 4 cups long grain rice (Carolina)

Equipment

  • Large pot with a lid
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

Cooking Instructions:
  1. Start by gathering all your ingredients. Rinse the rice under cold water until the water runs clear to remove excess starch. If you’re using dried beans, soak them overnight and then boil until tender. If you opt for canned beans, rinse them well.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped celery, cubanela pepper, and mashed garlic. Sauté for about 5 minutes, or until the vegetables are soft and fragrant.
  3. Stir in the chopped cilantro, dry thyme, and oregano. If you’re using olives and capers, add them now. Cook for an additional 2 minutes.
  4. Add the tomato paste (or sauce) to the pot and stir well to combine. Let it cook for another 3 minutes.
  5. Pour in the rinsed rice and the boiled or canned kidney beans. Stir everything together.
  6. Pour in 6 cups of water and add salt. Bring it to a boil, then reduce the heat to low and cover the pot.
  7. Let the Moro de Habichuelas simmer for about 20-25 minutes or until the rice is cooked and has absorbed most of the liquid.
  8. Once cooked, turn off the heat and let it sit for 5 minutes before removing the lid. Fluff the rice with a fork, taste for seasoning, and adjust if necessary. Serve warm, garnished with additional cilantro if desired.

Notes

  • This dish can be refrigerated for up to 5 days in an airtight container.
  • To freeze, store in a freezer-safe container; it lasts for up to 3 months.
  • For a tomato-free version, skip the tomato paste and use extra vegetable broth.