Red bean rice

red bean rice

Hello everyone!

Today I will amend a blunder! I have already shared many delicious Dominican recipes of rice with beans (“AKA” moros) and rice with meats (“AKA” locrios), but for some reason I have forgotten to share the recipes of the most traditional moros and locrios!

The “red bean moro” is one of those foods that the defines being Dominican. A Dominican will never refuse a good Moro. A plate of “moro” with stewed meat and abundant meat sauce over it is a true culinary marvel. It is one of those foods that marks, because those not from Caribbean that dare to prove it, are forever captivated and enslaved to it.

(for 4 people)


1.      ” 4 cups of rice
2.      “ 4 cups of water
3.      ” 2 tbsp. garlic paste
4.      ” 1 pound of previously softened red beans (I don’t recommend canned, they are quick and easy but the flavor is different. Believe me, because I was once a defender of canned beans and still use them sometimes)
5.      ” Onion, cubanela pepper, cilantrico, oregano.
6.      ” Soup or chicken broth. (Vegetarians can leave out)
7.      ” 1 spoonful of tomato sauce.
8.      ” A bit of sour orange juice
9.      ” Salt.


Lighty fry the pastes, the onion, the cubanela peppers, the cilantrico and the other seasonsings. Add the beans, the tomato paste and the water. When the water boils the rice is added. Allow to dry off while constantly moving. When it dries off, ad the orange juice and cover. Let it cook for 30 minutes at slow fire.

If you want an additional great flavor add some pieces of smoked ribs before covering.

Continue enjoying el fogoncito and don’t forget to subscribe!


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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in Traditional Dominican Food, Vegetarian, Vegetarian - Lactovegetarian and tagged , , , , . Bookmark the permalink.

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