Moro Rojo
A classic Dominican moro rojo that brings rice and beans together in one pot. The seasoning and achiote oil give it that deep color and flavor we grew up on. This is a staple that belongs next to any main dish.
Table of Contents
Ingredients
¼ cup achiote oil
½ red onion, chopped
½ bell pepper, chopped
2 tbsp garlic paste
3 tbsp sofrito
2 cans kidney beans, drained
2 chicken bouillon cubes
Recao (culantro)
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Build the base
In a pot over medium-high heat, warm the achiote oil. Add chopped red onion and bell pepper. Stir in garlic paste and sofrito and combine.
Add beans & seasoning
Add the drained kidney beans. Add the chicken bouillon cubes and recao. Break down the bouillon cubes and combine. Cook for about 3 minutes.
Add rice
Stir in the washed rice. Mix until the rice takes on a yellowish color from the oil and seasoning.
Add water & cook
Pour in 4 cups of water. Cover and cook for 8–10 minutes, until the rice absorbs the liquid.
Steam the rice
Lower the heat to low. Form a small rice “mountain” in the center to prevent sticking.
Add fresh cilantro on top. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Achiote oil gives that beautiful color (substitute for 1 sazon packet).
Recao adds depth and authenticity.
Forming the rice mound helps ensure even cooking.
