Dominican Moro de habichuela | how to make Moro Dominicano | Moro de habichuela | Dominican recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and maintains a creamy texture.

red beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans are nutritious and pinto beans are often less expensive.

Rinse the rice under cold water until the water runs clear.

Soak the red beans overnight in water.

Drain the beans and place them in a pot with fresh water.

Cook the beans over medium heat until tender, about 1-1.5 hours.

In a separate pot, heat olive oil over medium heat until shimmering.

Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.

Stir in thyme, bay leaves, and sazon seasoning; cook for 1-2 minutes.

Add the cooked beans and their cooking liquid to the pot with the sautéed vegetables.

Stir in coconut milk and bring to a gentle simmer.

Add the rinsed rice and stir to combine.

Cover the pot and cook on low heat for 20-25 minutes until the rice is tender and liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes.

Fluff the rice with a fork and stir in lime juice and chopped cilantro before serving.

Cooking Techniques

Spice Level: