(Dominican) Moro

  

Ingredients

  • ▢2 cups long grain white rice

  • ▢1 tablespoon olive oil

  • ▢2 tablespoons sofrito

  • ▢3 tablespoons tomato paste

  • ▢1 teaspoon dried oregano

  • ▢½ teaspoon cumin

  • ▢2 teaspoons adobo

  • ▢1.5 teaspoon sazon should contain saffron, look for the yellow package

  • ▢1 large bouillon cube

  • ▢15 ounces canned black beans do not drain

  • ▢salt and black pepper to taste

  • ▢2.5 cups water

For Sofrito:


▢1 red onion

  • ▢1 bunch fresh cilantro

  • ▢1 bunch fresh culantro

  • ▢16 cloves fresh peeled garlic (2 heads)

  • ▢2 cubanelle or green bell peppers

  • ▢1 teaspoon oregano

  • ▢½ lime juiced

Instructions

 

  • Rinse the rice under cold water using a mesh strainer until the water runs clear, then set it aside.

  • Heat the oil in a large, heavy-bottomed pot over medium heat. Add the sofrito and sauté for a few seconds, until fragrant.

  • Stir in the tomato paste, oregano, cumin, adobo, sazon, and bouillon. Use a wooden spoon to break up the bouillon and stir until the tomato paste dissolves completely.

  • Add the beans with their liquid (be sure to scrape out any beans stuck at the bottom of the can) and pour in 2 more cups of water. Taste the broth and season with salt and pepper as needed, then bring it to a simmer. If you're using beans from scratch, refer to the notes section below.

  • Once the liquid starts to simmer, add the rice and stir it to break up any clumps. Raise the heat and stir the rice frequently, letting most of the liquid cook off.

  • Once most of the liquid is gone, cover the pot with a lid and turn the burner down very low. Let the rice cook for 30 minutes. Don't lift the lid while the rice is cooking!

  • Once the 30 minutes are up, turn off the burner but keep the lid on. Let the rice rest for 5-10 minutes, then lift the lid and taste the rice – the grains should be tender and separated. Fluff with a fork and serve.

Notes

Making beans from scratch (optional):

  • Measure 1 cup of dried beans, rinse, and drain them well.

    1. Place the beans in a bowl and cover them with water. Cover the bowl with plastic wrap and let them soak overnight.

    2. In a deep pot, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of sofrito and sauté for about a minute until fragrant.

    3. Add the soaked beans and their water to the pot (some people change out the water, but I don’t). Add more water if needed to fully cover the beans and stir in 2 teaspoons of salt.

    4. Bring the beans to a boil, then reduce to a simmer. Cook for 1–2 hours, or until the beans are soft. Keep an eye on the pot, making sure there's always plenty of cooking liquid.

    5. Once the beans are done, reserve 3 cups of the liquid, then drain the rest.

    Note: The 3 cups of cooking liquid from the beans will replace all liquid in the recipe so it is very important that you don't throw it away!

Other tips and tricks

  • Wash and rinse the rice before adding it to the pan. This removes extra starch and chemical residue.

  • The key to getting that nice deep color is to use as much bean liquid as you can. Make sure to get all of that thick black stuff at the bottom of the can!

  • Use a pot with a tight-fitting lid. If you're unsure if your lid fits tightly, cover the pot with foil before placing the lid on. This traps the steam in and helps the rice cook evenly.

  • Don't lift the lid while the rice is cooking—doing so lets  steam out of the pan and could prevent the rice from cooking properly.

  • It's normal for some rice to stick to the bottom of the pot. Keep a low flame at all times so it doesn't burn.

Naomi Hasegawa