Dominican Moro (Brown Rice with Beans)
This rice is a Dominican cuisine staple. If you visit the Dominican Republic or a Dominican in the states you are very likely to be served this delicious rice. You can make it with canned black, pink, roman, or pinto beans if you don’t want to boil and soften beans from scratch. No matter which way you go you are going to love it! We serve it with Pollo Guisado (Stewed Chicken), Rabo Guisado (Oxtail Stew), even with Dominican Fried Chicken Wings. This last one is coming to the blog really soon!
Ingredients:
3 cups long grain rice
4 ½ cups water
4 tbs Mazola Corn Oil, divided in half
1 tbs garlic
1 tsp Goya Adobo
1 tbs garlic
2 tbs Goya Salad Olives
1/3 cup soy sauce
1/2 onion chopped
1/4 yellow pepper cut in chunks
1/4 cup tomato sauce
couple of strands of cilantro
1 can beans, black, roman, pink, pinto, etc. Or boil to soften your own beans.
Directions:
In a pot over medium heat, add oil, garlic, adobo, salt, soy sauce, onions, peppers and olives. Stir.
When it is simmering add tomato sauce, stir and then add the beans.
Add water, cilantro and stir. Now cover and bring to a boil. In the meantime you can rinse the rice if you prefer. My mom sure does! LOL
Once the beans are boiling add the rice, stir.
Lower to a simmer and cover for 25 to 30 minutes.
After the 25 to 30 minutes, uncover rice and stir.
Cover again for 5 minutes.
Uncover, stir and it is ready to serve!
We serve it with Pollo Guisado (Stewed Chicken), Rabo Guisado (Oxtail Stew), even with Dominican Fried Chicken Wings. All recipes found on this blog!
Dominican Moro (Brown Rice with Beans)
Ingredients
- 3 cups long grain rice
- 4-1/2 cups cups water
- 1 tbs salt
- 4 tbs Mazola Corn Oil divided in half
- 1 tbs garlic minced
- 1 tbs Goya Adobo
- 2 tbs Goya Salad Olives
- 1/3 cup soy sauce
- 1/2 onion chopped
- 1/4 yellow pepper chopped
- 1/4 cup tomato sauce
- couple of strands of cilantro
- 1 can beans black, roman, pink, pinto, etc. Or boil to soften your own beans.
Instructions
- In a pot over medium heat, add oil, garlic, adobo, salt, soy sauce, onions, peppers and olives. Stir.
- When it is simmering add tomato sauce, stir and then add the beans.
- Add water, cilantro and stir. Now cover and bring to a boil.
- In the meantime you can rinse the rice if you prefer. My mom sure does! LOL
- Once the beans are boiling add the rice, stir. Lower to a simmer and cover for 25 to 30 minutes.
- After the 25 to 30 minutes, uncover rice and stir. Cover again for 5 minutes. Uncover, stir and it is ready to serve!
- We serve it with Pollo Guisado (Stewed Chicken), Rabo Guisado (Oxtail Stew), even with Dominican Fried Chicken Wings. All recipes found on this blog!
Made this recipe this evening and it was delish! Followed the recipe exactly and just right! I’m also happy that I have plenty of leftovers for tmrws dinner, I am thinking to make the pollo guisado to go with. I actually made ahead some breaded chicken breasts Saturday for sunday dinner plans. However, i changed up the menu as my boys were in the mood for rice/beans. I remembered that I wanted to give this recipe a try and thought the chicken would be well accompanied with this rice, and some maduros! I’m in search of a good simple salad recipe. Do you have any (typical salads served to accompany latino meals!). Or any that I can add slices of aguacates?
Hi Natalie! Thank you for the feedback! We are not big on salads. To be honest, a typical salad for us is super simple. Mix 1/4 cup olive oil with about 2 to 3 tbs white vinegar, a splash of lime (or lemon), a splash of salt and pepper. We actually prefer cabbage over lettuce, shredded with sliced tomatoes, sliced red onions and sliced avocados. Growing up my mom even topped with with a nicely pan grilled skirt steak. So good! I am posting my skirt steak recipe soon, so look out for it! 🙂
Question, do you strain the liquid from the beans?
Yes, but you don’t have to.
My mom taught me to for certain dishes, this one is a yes!
Thank you for your question!
The best pot of rice I’ve ever made. My family loved it and there’s tons left over! My only substitute was olive oil for corn oil but followed everything else and it was delicious. Thank you.