Moro de Habichuelas Negras
Classic white rice and black beans using Loisa's seasonings and sofrito for that nostalgic flavor.
By: Franchesca Livraghi | @breakthrukitchen
Moro de habichuelas negras, also called congri or just black beans and rice, is such a go-to because it’s simple, flavorful, and so comforting. It’s one of those dishes that feels like home and works with just about anything on your plate.
What type of rice works best for moro?
Extra long grain rice is key for making arroz moro, and in my family, we always go with Canilla. It’s the standard my abuela set a long time ago, always using ingredients that truly taste like home. That’s also why I love using Loisa’s Sofrito Rojo for this recipe because it tastes just like my abuela’s homemade sazón.
Rinsing the arroz makes a big difference
Before I start cooking moro de habichuelas negras, or any kind of rice really, I always rinse the rice under cold water several times until the water runs clear. It’s a habit I picked up from my mami, who never skips this step.
She says it’s the key to keeping the rice from turning sticky and ensures any impurities are washed away, leaving it clean and ready to cook perfectly every time.
How long does it take to cook?
If you’re making this for dinner at home, it’s super easy and takes about 35 minutes total. You’ll spend a little time prepping, then it’s mostly hands-off while the rice cooks. Perfect for a quick, flavorful meal that’s also great for meal prepping.
For a party, it’s just as simple. You might need a bigger pot and maybe double the recipe, which adds a bit of prep time, but it’s still ready in about an hour. It’s a great dish for a crowd because it’s easy to make and everyone loves it!
How to get the perfect texture
To get the perfect texture, always make sure you rinse the rice until the water runs clear to remove extra starch. Secondly, let it simmer gently on low heat until most of the liquid is absorbed. This slow absorption is what gives the rice its soft, fluffy texture without being mushy.
After letting the rice cook for 20 minutes, fluff it with a fork, then cover it again and let it sit off the heat for another 5 minutes. This gives the steam time to finish cooking the rice all the way through, making it perfectly fluffy.
Some tips for using dry beans
For this recipe, you can use either canned or dry beans. If you’re starting with dry beans, soak about ½ cup in water overnight to soften them. The next day, boil the beans for about an hour, or until tender. This will give you roughly 1½ cups of cooked beans, which is just about as much as you get in a can of black beans.
Also make sure to save the soaking water to cook the rice with later because that’s the secret ingredient that adds a rich color to the moro de habichuelas negras our abuelas make.
Moro de Habichuelas Negras
8
10 minutes
35 minutes
Ingredients
1 tbsp oil
½ green bell pepper, chopped
¼ red onion, chopped
2 cloves garlic, mashed
2 tbsp Loisa Sofrito Rojo
¼ cup tomato sauce
1 ½ tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Organic Sal Marina
¼ tsp Loisa Organic Oregano
½ lime
1 can black beans
2 ¾ cups water
2 cups extra long grain rice
5 cilantro stems
Directions
Heat oil in a caldero over medium-low heat. Add green bell pepper, red onion, and garlic, cooking until fragrant.
Stir in Loisa Sofrito Rojo, tomato sauce, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Organic Sal Marina, Loisa Organic Oregano, and a squeeze of lime juice. Let everything cook for 1-2 minutes.
Add a can of black beans and 2 ¾ cups of water to the caldero and bring the mixture to a boil.
Stir in the rice, ensuring no grains stick to the sides of the pan. Add cilantro and cook until most of the liquid has evaporated.
Cover the pot, reduce the heat to low, and cook for 20 minutes.
Fluff the rice, turn off the heat, and let it rest, covered, for 5 minutes. Remove the cilantro before serving. Buen provecho!
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Moro de Habichuelas Negras
8
10 minutes
35 minutes
Ingredients
1 tbsp oil
½ green bell pepper, chopped
¼ red onion, chopped
2 cloves garlic, mashed
2 tbsp Loisa Sofrito Rojo
¼ cup tomato sauce
1 ½ tsp Loisa Organic Adobo
½ tsp Loisa Organic Sazón
½ tsp Loisa Organic Sal Marina
¼ tsp Loisa Organic Oregano
½ lime
1 can black beans
2 ¾ cups water
2 cups extra long grain rice
5 cilantro stems
Directions
Heat oil in a caldero over medium-low heat. Add green bell pepper, red onion, and garlic, cooking until fragrant.
Stir in Loisa Sofrito Rojo, tomato sauce, Loisa Organic Adobo, Loisa Organic Sazón, Loisa Organic Sal Marina, Loisa Organic Oregano, and a squeeze of lime juice. Let everything cook for 1-2 minutes.
Add a can of black beans and 2 ¾ cups of water to the caldero and bring the mixture to a boil.
Stir in the rice, ensuring no grains stick to the sides of the pan. Add cilantro and cook until most of the liquid has evaporated.
Cover the pot, reduce the heat to low, and cook for 20 minutes.
Fluff the rice, turn off the heat, and let it rest, covered, for 5 minutes. Remove the cilantro before serving. Buen provecho!