Rice and Red Beans Moro Recipe Dominican Style
Posted on April 17, 2013 by admin
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Hello again my beauties!
It was only a few days ago I presented you with a new sofrito member Dominican Sofrito – Sazón. So today, I bring to you a healthy rice recipe most of you have been begging me to post on my facebook page… MORO. (you can now purchase fresh made sazon from my store: theposhlatincookshop.com)
Mmm… Moro is the most common dish within the Latino community. Dominicans are not the only Latinos that serve rice and beans, or make moro, the fact is this dish can be found on the table of just about EVERY Latino, South American and Caribbean table. Most important, you can switch up this dish with every and any bean out there. In Puerto Rico we have “Arroz con Gandules” rice and beans, in Jamaica it’s variation is “Rice and Peas” in Cuba it’s variation is “Moros y Christianos” Christians and beans (yeah, I know… sounds very religious eh?) Well, you get the idea, like I said, there are MANY different variations. You can serve this rice alone or with a side meat dish. And just about every Latino out there serves a side dish of plantains.
The secret to this dish making this dish outstanding is using the freshest dried beans you can find. I know opening a can of beans is easy and convenient but your beans will have a flat taste. You’re better off with the fresh. Of course this means soaking the beans overnight. But I promise you, the end result, as we Latinos say “tan delicioso que te lames tus deditos!”
My mothers variation is Ecuadorian inspired, she calls it “My recipe, get your own” lol she literally told me that when I asked if I could share her recipe with you guys, because there is no other rice and bean recipe out there with her added ingredients, I will be posting that recipe in the days to come.
- 1 cup Drided Red Kidney Beans
- 5 cups water
- 1 tbsp Sea Salt
- 1 Small Cubanelle Pepper (diced small)
- 2 Garlic Fingers (minced)
- 1 tbsp Sea Salt
- 1/2 tsp Fresh Ground Black Pepper
- 2 tsp Dried Thyme
- 2 tbsp Sofrito
- 1/4 cup Red Cooking Wine
- 1/3 cup PITTED Alcaparrados (spanish olives with capers and roasted peppers. You can find this at your local marker, look in the Spanish isle)
- 8oz can Spanish Tomato Sauce
- 2 Bay Leaves