Dominican Moro Rice & Beans 15g Protein

Onion, bell pepper sauté 5 to 7 minutes, garlic follows for 30 seconds; bloom cumin and oregano in the oil for 1 minute. Raw rice is stirred in and toasted for 1 to 2 minutes before broth is poured in. Rinsed black beans, salt, and pepper go in, boil, then cover on low for 20 minutes without lifting the lid. Best eaten fresh the same day, but reheats on the stove with a splash of broth.

Why this works

Toast the rice for the full 1 to 2 minutes before any liquid goes in; un-toasted rice clumps instead of staying separate once the broth is absorbed. Keep the lid on the full 20 minutes; lifting it lets steam escape, and the rice underneath stays undercooked while the top dries out. When the rice is fluffy and no liquid pools at the bottom, it is done.

What goes in

• 2 cups of rice
• 1 can of black beans (or red beans), drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 2 cups of vegetable broth (or water)
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• Salt and pepper to taste
• Olive oil

The rice serves as the foundation for this dish, absorbing flavors and providing texture.

How it comes together

1. In a large pot, heat some olive oil over medium heat. The oil should shimmer as it heats, indicating that it’s ready.
2. Add the chopped onion, bell pepper, and garlic and sauté until softened. This helps to build the dish’s base flavor.
3. Stir in the cumin and oregano, cooking for another minute to release the flavors fully. You should smell the spices’ warmth as they become aromatic.
4. Add the rice to the pot, stirring to coat it in the oil and vegetables. This step helps ensure even cooking and flavor.
5. Pour in the vegetable broth and bring to a boil. Look for bubbling around the edges; this shows good heat.
6. Add the black beans, salt, and pepper. Stir to combine, ensuring the beans are evenly distributed.
7. Once it reaches a boil, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. You’ll know it’s done when the rice appears fluffy and the liquid is gone.

Total elapsed time: 40 minutes.

Servings and nutrition

• Servings: 4
• Calories: 450
• Protein: 15g
• Carbs: 75g
• Fat: 10g
• Fiber: 12g

These are estimates. Exact values depend on specific brands and portion sizes.

Time and temp

• Sauté vegetables: 5-7 minutes at medium heat — they become softened and fragrant.
• Simmer rice: 20 minutes at low — the rice is fluffy, and the liquid is absorbed. Total: 40 minutes.

A common mistake is not cooking the vegetables long enough, which can result in a bland dish without depth.

What goes wrong

• Mistake: Not sautéing the vegetables long enough.
• Result: The dish lacks flavor.
• Fix: Sauté until they are soft and fragrant.
• Signal: They should be translucent and tender.
• Mistake: Forgetting to reduce the heat when simmering.
• Result: The rice can burn or stick.
• Fix: Reduce to low heat after boiling.
• Signal: The simmer should be gentle with occasional bubbles.

A good result relies on patience during the sautéing stage; rushing it leads to disappointment.

Swaps that don’t break it

• Rice to quinoa: it cooks faster; reduce the simmer time to 15 minutes.
• Black beans to lentils: they add a different texture and protein; adjust the liquid to 1.5 cups.
• Vegetable broth to chicken broth: it adds a richer base, but use it only if it aligns with dietary needs.

Feel free to experiment with these alternatives as they won’t significantly disrupt cooking.

Serving this

• Avocado slices: they provide a cooling contrast to the spices.
• Fresh cilantro: adds a burst of freshness that compliments the beans.
• Lime wedges: the acidity enhances the dish, cutting through richness.

The lime wedges atop the rice and beans complete the meal by brightening the flavors.

Storing leftovers

Best eaten fresh the same day, but reheats on the stove at medium heat for 10 minutes if needed.

• Fridge: 3 days in an airtight container.
• Freezer: not recommended, as the rice will likely become grainy.
• Next day: the flavors might develop further, but the rice will lose some texture.

One last thing

Sautéing your vegetables until soft is crucial, as it lays a foundation of flavor for the entire dish. Next time, try adding some diced tomatoes for extra moisture and a different texture. With the days getting cooler, this dish makes for a warming weeknight meal.

Questions about this recipe

Can I make this ahead of time?

You can prepare the dish up to a day ahead, store, and reheat. However, the rice may become softer upon reheating.

How long does this keep in the fridge?

Stored in an airtight container, it lasts about 3 days. Just ensure it’s cooled down before sealing.

Can you freeze this?

Freezing isn’t recommended, as the rice will become grainy and lose its texture.

What can I substitute for black beans?

Kidney beans work well as a substitute; they provide a similar texture and flavor profile.

Vegetable Rice and Black Beans

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• Author: amanda-miller
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and hearty dish made with rice, black beans, and sautéed vegetables.

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Ingredients

Scale 1x2x3x

• 2 cups of rice
• 1 can of black beans, drained and rinsed
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• Salt and pepper to taste
• Olive oil

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Instructions

1. Heat some olive oil in a large pot over medium heat.
2. Add the chopped onion, bell pepper, and garlic; sauté until softened.
3. Stir in the cumin and oregano, cooking for another minute.
4. Add the rice to the pot, stirring to coat it in the oil and vegetables.
5. Pour in the vegetable broth and bring to a boil.
6. Add the black beans, salt, and pepper; stir to combine.
7. Cover and reduce heat to low, simmer for about 20 minutes.

Notes

This dish is best eaten fresh. It reheats well on the stove with a splash of broth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéing and simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 400mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 75g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg