Dominicans are not the only ones to serve rice and beans, or to make moro. This dish seems to exist in different incarnations in several Caribbean nations. In Cuba it is referred to as “moros y cristianos” and Haiti it is known as “ris et pois,” and prepared with fewer ingredients than the Dominican one.
1½ cups dry red beans, or 1 16 oz. can of red beans, drained
2½ cups uncooked white rice
8 cups of water
1 medium red onion, finely chopped
4 garlic cloves, crushed
1 medium green bell pepper, finely chopped
1 teaspoon oregano
1 teaspoon salt
1 tablespoon fresh cilantro, finely chopped
3 tablespoons olive oil
2 chicken bouillon cubes
2 tablespoons tomato paste
½ teaspoon vinegar
Soak the beans overnight in enough water to cover. Drain. Place the beans in a large pot and boil them in 8 cups of water until tender, for about one hour. Add more water if necessary until tenderness is reached. Drain the beans, reserving the cooking liquid and set the beans aside. Rinse the rice twice in cold water, and drain.
Pour the olive oil into a pan large enough to accommodate the beans and rice, and saute the onion, garlic, green pepper, oregano, salt, coriander, and the cooked beans (or drained canned beans). Add the chicken bouillon cubes, tomato paste, vinegar and 1 cup of the bean’s cooking liquid (use 1 cup of water if canned beans were used). Mix well and cook for three to four minutes, stirring occasionally.
Add 3 ½ more cups of the bean cooking liquid, adding water to complete it, if needed. Bring to a simmer, add the rice and mix well. Cook uncovered over medium high heat until almost all the liquid has been absorbed. Reduce the heat as low as possible, cover and simmer for 20 minutes, or until the rice is tender. Remove the lid and allow the Moro style rice to dry for 5 minutes.
Variation: Substitute 1 cup of unsweetened coconut milk for 1 cup of bean cooking liquid or water.
Notes and Instructions
Recipe Source: Mariposa Foundation