Moro (Rice and Beans)

En Español

Baking is fun, but cooking good food is also of great joy! If you looking for something to cook for dinner or for your planned 4th of July barbecue get together with a Latin flare try this rice dish. Moro de habichuelas is simply rice and beans cooked together, but it is delicious! The recipe I share below is among the most popular moros. Black beans rice called arroz congri by the Cubans, pigeon peas rice (arroz con guandules), corn rice (moro de maiz) and vegetables rice (arroz con vegetales) are also very popular.

You can make this type of rice with canned beans, but for best flavor and healthier version I recommend using stewed beans (habichuelas guisadas) preferably the leftover of the day before. The recipe for stewed beans my way can be found in my ebook, How to Cook Dominican Style. At the end of the recipe you will find the notes of other ways to make this rice. For example, if you have no stewed beans, or no prepared seasoning, you can still prepare this rice and hopefully my notes will be of help to you.

This rice can be used as a side dish to meat or fish. It is one of those all-time favorite dish in the Dominican Republic, and if you have not yet tasted it or wish to cook it, this is the recipe you need to follow for authentic Dominican flavor. Enjoy!

Rice with Cod Fish/ Arroz con Bacalao

Today, I'm excited to share a long-awaited recipe: Arroz con bacalao, a delightful rice dish featuring codfish. This particular recipe, a type of "Locrios," has become a cherished favorite for both my husband and me. The key to this dish is finding a quality salted codfish fillet, which I recently discovered at my local supermarket. What sets this fillet apart is its lack of fishy odor during cooking, its exceptional taste, and its ease of preparation.

Receta de Locrio de Bacalao en español, aquí.

Before cooking, I recommend soaking the codfish fillet overnight and changing the water twice. This process effectively hydrates and desalinates the fish, ensuring a milder flavor and eliminating the need for rapid boiling to remove excess salt. By taking this step, we can avoid any overpowering fishy odors that may not be to everyone's liking.

This time I use jasmine rice, but you can use any rice of your choice. I hope you can prepare and enjoy this dish soon.

Arroz con Bacalao (Cod Fish Locrio) 

 Ingredients:
2 pounds cod fish fillet (1 kilo)
2 pounds of jasmine rice or regular rice
¼ cup olive or vegetable oil
2 Tablespoons tomato paste or ½ cup tomato sauce
juice of one bitter orange or 2  Tablespoons vinegar
1 ½ Tablespoon crushed garlic
1 bay leaf
Salt and ground black pepper to taste

For Seasoning:
1 onion
1 green or red pepper
¼ cup chopped cilantro
1 cube of chicken (optional)
1 envelope of seasoning with achiote (annatto) and saffron

Instructions:

1. Rinse cod fish fillets and allow them to soak in water overnight. Change the water twice during this soaking time. Before cooking, drain off the water, and cut the fillet into two-inch pieces.

2. In a food processor or blender mix the seasoning ingredients: onion, pepper, cilantro, chicken bouillon, and seasoning with achiote, process with little water to achieve desired puree consistency.

3. In a pot pour the oil, when hot, add the seasoning, tomato paste, and bitter orange juice. Bring to a boil, add the cod fish, cover, and cook for five minutes over low heat. After the five minutes have gone by, remove fish from the pot leaving as much sauce as possible in the pot. Reserve.

4. In the boiling cod sauce pour the garlic, bay leaf, rice, and enough water to almost cover it, about 6 cups of water, check for salt, and add ground black pepper. Cover and cook over medium-low heat for 10 minutes stirring frequently to avoid rice sticking in the bottom of the pot. Cook until the water has reduced.

5. Add the reserved cod with sauce to rice, mix carefully so as not to disrupt the cod, and leave it as whole chunks if possible. Cover and continue to cook over low heat until the rice is thoroughly cooked, about 15 to 30 minutes, or until the rice is firm but fluffy and soft inside. Serve with a salad and/or fried ripe plantains (yellow ones) or fried plantains (tostones).

Yield: 8 Servings.

Be strong and courageous, do not fear nor be dismayed. - 1 Chronicles 22:13

Rice with Pork Chops, Dominican Locrio de Chuletas y Camarones

En Español

Hi friends!! I know I have been m.i.a lately, but here I am, very glad to share something delicious and home cooked. This rice with pork chops and seafood is a recipe that occurred to my husband to satisfy a craving he had. He came home with smoked pork chops, smoked pork ribs, shrimp and cooked octopus so that  I would cook a locrio with all that. I often prepare Locrios but not with seafood and meat together. I find his idea very good and I started to cook it right away.  I named it "Locrio de Mar y Tierra", Sea and land rice.

For those who are new to this dish, in the Dominican Republic, locrio , as well as the  asopao is a Caribbean variant of the Spanish paella.  We call "locrio" any rice dish prepared with any type of meat, seafood or sausage. For example to rice with chicken or arroz con pollo we call it "locrio de pollo", rice with pork chops we call it "locrio de chuletas" and so on. This rice dish can easily be varied, making it a very popular dish in Dominican households. It is normally accompanied with a good potato salad, fresh green salad and/or tostones. I hope you enjoy it!

Rice Pork Chops and Shrimps

Ingredients:
6 chops smoked pork chops
1 pound of smoked ribs
1 pound of cooked octopus or mixed seafood
1 pound of shrimp
4 cups of uncooked rice (2 pounds)
1 teaspoon ground oregano
zumo de 2 naranjas agrias (bitter oranges juice)
1 Tablespoons olive oil
½ cup Dominican seasoning or (1 onion, chopped, 1 chopped red pepper, 1 teaspoon of oregano, a bit of saffron or annato)
1½ Tablespoon crushed garlic  (divided into two)
2 Tablespoons soy sauce
½ cup of tomato sauce or 2 Tablespoons of tomato paste
¼ cup cilantro leaves chopped
7-8 cups of water
1 can of sweet peas
1 chicken bouillon
½ oil to stir fry meats
salt and pepper to taste


Preparation:
1. Rinse the shrimp and seafood with cold water. Peel shrimps and reserve shells. Season the seafood with the tablespoon of olive oil and a little garlic; Reserve. Boil shrimp shells with 7 cups of water and chicken bouillon. This will make a broth or quick fumet which will give a better flavor to the rice. When it has boiled 10 minutes, remove from fire and leave covered until the time of use.

2. Clean and cut the chops and ribs to the size you prefer. Season with half of the sour orange juice and oregano. In a medium-large pot, heat the half cup of oil and, sauté the chops and ribs until they are golden brown. Then add the Dominican sazón or chopped vegetables, crushed garlic, soy sauce, tomato sauce, chopped cilantro, and remaining sour orange juice. Let it all stir fry together for 1-2 minutes over medium-high heat.

3. Add the rice and shrimp broth until you have enough liquid to cover the rice, or to your tastes, if you need more water, add it. Stir to mix all the ingredients well, and cover. Continue cooking over low heat stirring occasionally to prevent the rice from sticking on the sides. The cooking time varies depending on the type of rice you use. It should take about 35-45 minutes. Five to seven minutes before rice is done, add the seafood and the sweet peas, mix into the rice and cover until ready to remove from the fire. Serve with potato salad, fresh green salad or tostones.


Yield: 6-8 servings. You can halve the recipe or easily double. 

Notes:  
a) Instead of zumo de naranja agria (bitter orange juice), you can use lemon juice or vinegar.
b) The petit pois (sweet peas) on this occasion, I had to add them along with the water because they were not as tender as they should be, but if you have tender sweet peas add as indicated in step # 3.
c) To make a locrio of any sausage, chorizo, ham or salami, follow the same process, adding seafood is optional.

En español: AQUÍ.

Do not withhold good from those to whom it is due, when it is in your power to act. ~ Proverbs 3:27 

eBook by Mari available on Amazon.

Chow fan, Chofan

My take on CHOW FAN - Chinese fried rice combines both Dominican and New York styles! This is my go-to dish when I want to whip up something quick, delicious, simple, and budget-friendly. You can customize this rice with a variety of ingredients, making it a great way to use up leftovers from the previous day's dinner.

Receta de Chow fan dominicano en español haz clic aquí.

When I cook Oriental-inspired dishes, I draw inspiration from the Chinese cuisine I grew up with in New York. In my opinion, New York offers some of the best Chinese food outside of China! I also incorporate Dominican influences by using creole products such as cubanelle peppers, Dominican salami, and chicken or beef stews. This rice is perfect on its own or as a side dish to accompany baked ribs, stir-fry, or fried chicken. I'm confident you'll enjoy it!

Have you ever tried Chinese food in New York? Where do you think the best Chinese food can be found?

Chow Fan 

Chofan, also known as chow fan, is my take on Chinese fried rice, infused with Dominican and New York influences. It's my go-to dish when I want to whip up something quick, delicious, and simple. Not only does it taste much better, but it's also healthier than the versions sold at restaurants. Experience the unique blend of flavors in this homemade chofan recipe.

 
Ingredients:
5 cups cooked rice (cooled)
1 flat omelet (1 egg per person, more if you like)
3 cups cooked chicken, pork, ham or beef
½ cup Dominican salami or chorizo chopped and fried
1 onion chopped
2 cubanelle peppers
¼ cup soy sauce
½ cup ketchup
1 chicken bouillon salt and pepper to taste
3 tablespoons oil (preferably sesame)


Instructions: 

1. Reserve previously cooked rice.

2. Make the omelet, seasoned with a little salt, cut into strips or cubes, and set aside.

3. In a separate pot or microwave heat up the meat, fry the salami, and set aside.

4. Chop all the vegetables and reserve.

5. In a wok or large pot, place three tablespoons of oil and add the salami, meat, onions, and peppers, sauté one minute, then put soy sauce and ketchup. To form a sauce, add the rice and mix until a uniform color is achieved.

6. Cook for 3-5 minutes over low heat, or until rice is heated through.

Notes: 

a) According to the 1-2-3 rule for white rice, 1 cup of uncooked rice cooked in 2 cups of water yields 3 cups of cooked rice. However, the amount of water needed can vary depending on the type of rice used. For a loose, grainy texture, slightly less water should be used when cooking a cup of rice.

b) This recipe serves one cup of cooked rice per person, but in many Dominican households, rice is a staple and loved in large quantities. Feel free to double the recipe if you're a rice lover. Any leftovers can be refrigerated and reheated the next day for even more delicious flavor.

Yield: 5 servings.

Note: This Chinese bowl is over 30 years old!! Thanks Mom for letting me keep it :)

Do not let any unwholesome talk come out of your mouths, but only what is helpful for building others up according to their needs, that it may benefit those who listen.  - Ephesians 4:29

Arroz con Guandules, Rice With Pigeon Peas

 

Indulge your taste buds in the savory delight of Moro Guandules, also known as Arroz con Guandules, a culinary gem that Puerto Ricans affectionately call "Arroz con Gandules." This delectable rice dish isn't just a year-round delight; it takes center stage in the heart of the traditional Dominican Christmas menu, complementing the festive feast that includes a succulent roast pig, flavorful pasteles en hoja, and a refreshing potato salad.

Receta Moro de Guandules (Arroz con Guandules) en español.

Moro de Guandules is more than just a meal; it's a celebration of tradition, a symphony of tastes that dance on your palate. The aromatic blend of rice and pigeon peas (gandules) creates a harmony that captivates the senses, making it a must-have at any festive gathering.

Its presence on the Christmas table is a testament to the cherished moments shared with family and friends. The dish not only tantalizes the taste buds but also weaves together the threads of cultural identity, connecting you to the heart of Dominican tradition.

Whether you're preparing for a festive occasion or simply craving a taste of the Caribbean, Moro Guandules is the perfect culinary adventure. Unlock the secrets of this delightful recipe and embark on a flavorful journey that pays homage to the traditions of Puerto Rico and the Dominican Republic. Share the joy, share the taste – Moro Guandules is more than just a dish; it's an invitation to savor the essence of cultural heritage with every delicious bite.

Arroz con Guandules (Pigeon Peas Rice)

The recipe I share uses freshly boiled guandules, just as our grandmothers and mothers did when preparing "moro." I recommend preparing this rice with pigeon peas like this 100% because its flavor is exquisite and unique. However, if you find yourself in a time crunch and need something quick, or if you prefer to use canned guandules, you can also follow these same steps. Just skip the time for boiling the guandules.

For the amount of rice specified in the recipe, I recommend using two cans of guandules.

Ingredients: 
1 ¼ pound cooked fresh pigeon peas/ guandules (approx. 4-5 cups) or 2 cans of pigeon peas
3-4 cups hot water
1 pound ham chopped (optional)
2½ lbs. rice (5 cups)
¼ cup of oil
½ cup of Dominican Sazón or (1 minced onion, 4 cloves of garlic mashed, 1 bell pepper or cubanelle, ½ teaspoon of saffron or annatto)
5 sprigs of cilantro and two of coriander
1 Tablespoon tomato paste
1 chicken bouillon
1 envelope of sazón Goya
1 tablespoon of capers (optional)
Salt and pepper to taste
1 Tablespoon vinegar or juice of one bitter orange
1 banana tree leaf to cover rice (optional)

Instructions:

1. Precook the guandules until they are tender: This process takes about 30-40 minutes in a regular pot. Season the pigeon peas with 1 clove of garlic, ¼ teaspoon of oregano, 1 onion, or 2 spoons of Dominican Sazón. Cook with enough water to cover the peas and maintain that amount throughout the cooking time until they are tender. Omit this step if using canned gandules.

2. In a 6-quart pot, heat the oil over moderate heat, sauté the ham until slightly browned, add half a cup of water, and boil for 2 minutes. Then, add ½ cup of Sazón or chopped onion, peppers, and garlic. Add tomato paste, bouillon, and vinegar, and sauté for 1-2 minutes over medium-high heat.

3. Add the guandules and salt (approximately 2 teaspoons). Cook over medium-high heat until it begins to boil. Rinse the rice well. When the mixture of guandules and sofrito begins to boil, add the rice and the previously boiled water cup by cup until you have enough to just cover the rice. Add the coriander and cilantro. Leave to cook over medium heat for 1-2 minutes. See Notes for water substitute to make Moro con Coco (Rice with Coconut Milk).

4. Cover and continue cooking over low heat. Occasionally stir the rice to prevent it from sticking to the sides. When done, the rice should be light and fluffy.

Yield: 8 servings. It could serve more depending on the quantity served. You could also use 3 pounds (6 cups) for this recipe or divide it to make less.

Notes:

a) In step # 4, cover with a previously washed banana leaf, and then place the pot cover on top of it. This gives it a unique and delicious taste. I learned this from a Dominican chef on Univision.

b) It is preferable to use fresh guandules because they taste better, but if you do not have them at hand, you can use canned pigeon peas. For this recipe, I use 2 cans.

c) To make Moro de Guandules con coconut (Rice with pigeon peas and coconut milk), a recipe originally from the Dominican province of Samaná - substitute 2 cups of water for 2 cups of coconut milk. You can use canned coconut milk.  This rice goes well with Pescado con Coco, (Fish Cooked in Coconut milk), you can find this unique fish dish in my blog here.

d) Two cups of rice are equivalent to 1 pound of rice. For each cup of rice, use two cups of water or stewed beans with water.

If you enjoyed this recipe, you may also like:

Pasteles en Hoja Recipe 

Rice with corn, (Moro de Maíz)

For everything God created is good, and nothing is to be rejected if it is received with thanksgiving, because it is consecrated by the word of God and prayer. - 1 Timothy 4:4.

Rice with Corn, Moro de Maíz

What is Moro? Moro is a flavorful dish made by cooking rice with beans or any legume or vegetable, along with a mix of seasonings and color from ingredients like tomato paste, saffron, or annatto. In Puerto Rico, it's known as rice and beans, while in Cuba it's called congrí, made with rice and black beans.

En Español Arroz con Maíz

Today, I'm excited to share a favorite at our home: moro de maíz. This delicious rice dish pairs perfectly with beef stew, chicken, pork, as well as Mexican-style tacos, meat, or fajitas.

Rice with Corn Recipe    

Ingredients:
3 cups rice
3 ½ cups water
¼ cup corn oil
2 cans of corn (one drained and one with water)
1 chicken bullion  
2 teaspoons salt or to taste
2 tablespoons tomato sauce
1 teaspoon saffron or achiote (annatto) -optional for color
2 teaspoons (4 cloves) of garlic paste or to taste.
1 tablespoon minced fresh cilantro (optional)
4 tablespoons seasoning check, Sazón or 1 onion finely chopped and ½ bell pepper chopped


Instructions:
1. Heat oil in a large saucepan, over medium heat.

2. Add seasoning and onions and peppers, sauté for three minutes, add broth, salt, tomato sauce, saffron, and garlic. Stir until well blended.

3.  Raise the heat to high and add the water plus water from one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium-low, cover and cook for 15 minutes.

4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes.

Yield: Serves 5 - 6.

Note:

a) The amount of water depends on the type of rice you use; it also depends on whether you like loose or mushy.  I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's the way my family likes it.

For a loose rice grainy rice - use less water.

For a softer mushy like rice- used more water.

b) This is a recipe where I use 1 packet of Sazón Goya (with saffron) if I have no annatto or saffron at hand.

In this photo, the Rice with Corn is presented with Stewed Beef Dominican style.

 For the LORD gives wisdom, and from his mouth come knowledge and understanding. - Proverbs 2:6

Arroz Frio, Cold Rice (ENG)

En Español

This rice is excellent to serve in summer, but is so delicious that you will want to cook it always. I got this recipe from a television program of my favorite Dominican chef, Eugenia Rojo. It's easy to do and I recommend it.

 
Ingredients:
 
5 cups cooked rice at room temperature
1 cup of chives (green onion)
chopped finely
1 red pepper chopped
2 cups of shredded carrots
1/3 cup of olive oil
1 tablespoon mustard
3 tablespoons of honey
¼ cup of lemon juice
Salt and pepper to taste
 





Preparation:
In a large bowl mix rice with chive (green onion), red pepper and shredded carrot.
In a small bowl mix the olive oil, mustard, honey and lemon juice, pour over rice, season with salt and freshly ground pepper to taste and mix well until completely combined.
Serve as side dish to fish and baked meats.

"Do not judge, and you will not be judged. Do not condemn, and you will not be condemned. Forgive, and you will be forgiven.” - Luke 6 :37

How to Cook White Rice

White rice holds the coveted position of being the ultimate favorite side dish on the Dominican food menu. Its popularity stems from not only its delectable taste, ut also its ease of preparation, making it a go-to choice for many. With a cooking time ranging from 30 to 45 minutes, the duration may vary depending on the quantity of rice being cooked. This fundamental recipe serves as a foundation for numerous meat and stew dishes that I will be sharing in this blog.

Receta de Arroz blanco dominicano en español.

How to cook white rice?

Introducing the foolproof "1-2-3" rule for cooking rice! To determine the ideal amount of rice for your needs, simply follow this straightforward calculation: for every cup of uncooked rice, add two cups of water, which will yield a delightful three cups of cooked rice. 

However, it's important to note that the yield and consistency may slightly vary depending on the type of rice utilized. For those who prefer a loose and grainy texture, consider reducing the amount of water slightly when cooking a cup of rice. As a handy guideline, achieving the perfect balance of graininess and softness can be accomplished by using one and a half cups of water for each cup of rice. Don't forget to season with salt and add a touch of oil to enhance the flavor to your liking.

White Rice 

Dominican white rice recipe by Mari's Cakes

Ingredients:
2 cups of long-grain rice
3-4 cups of water
Salt to taste
1 Tablespoon of oil (15 ml)

Preparation: 

1. Heat the pot where the rice is going to be cooked, add oil add salt, heat through, and then add water. Bring the water to a boil and add the rice. Cook over medium high heat.

2. Continuously check and stir the rice with a spoon to prevent it from sticking to the bottom of the pot as the water evaporates. Once the water has completely evaporated, cover the pot with a lid and let the rice simmer over low heat for 15 minutes.

3. After stirring the rice to ensure it does not stick to the sides of the pot, cover it with a lid and cook for 15 to 30 minutes, or until the rice reaches the desired consistency of being firm yet fluffy and soft inside.

4. Serve with meat, beans, eggs, seafood or vegetables.

Yield: 2-4 servings.

Get more cooking tips and popular Dominican recipes in How to cook Dominican Style 

BUY HERE

Then young women will dance and be glad, young men and old as well. I will turn their mourning into gladness; I will give them comfort and joy instead of sorrow. - Jeremiah 31:13