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!
Keep in touch