Moro - Dominican Red Beans and Rice

Moro - Dominican Red Beans and Rice
Moro - Dominican Red Beans and Rice

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La Cocina Goya

Moro de Habichuelas Rojas

When GOYA® Red Kidney Beans are cooked together with fresh vegetables, tomato sauce and CANILLA® Extra Long Grain Rice until perfectly tender and deliciously seasoned, the result is one of the most typical and well-loved dishes in the Dominican Republic called Moro, or Moro de Habichuelas Rojas. Serve this hearty rice-and-beans recipe like the do in the D.R., with well-seasoned meat or poultry, avocado and a fresh salad.

  • Ingredients
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2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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small yellow onion, finely chopped (about ¼ cup)


green bell pepper, finely chopped (about ¼ cup)

¼ cup

GOYA® Capers (optional)

1 can (15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

1 tsp.

GOYA® Salt

1 tbsp.

fresh cilantro, chopped

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat oil in medium, heavy-bottomed pot over medium heat; add onion, bell pepper, garlic, capers (if using), olives and oregano. Cook, stirring occasionally, until vegetables begin to soften and become fragrant, about 3 minutes. Stir in tomato sauce.

Step 2

Stir kidney beans into pot until well combined. Add 3 cups water and bring to boil; season with salt.

Step 3

Stir in rice until well incorporated; reduce heat to medium. Simmer until water has evaporated, about 5-7 minutes. Stir rice once from bottom to top, scraping bottom of pot with spoon. Reduce heat to low; simmer, covered, until rice is tender, about 15-20 minutes. Add cilantro to pot; fluff rice with fork. Serve.

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Main Dishes Caribbean Under 60

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