This post for moro de habichuelas negras has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KnorrSabor #VivaLaMorena #AddFlavor #CollectiveBias
It’s hard to believe, but it’s almost Thanksgiving and the preparations for this holiday has already started in my house. As every year, our family gets together and we celebrate potluck style–you know, everyone bring a dish to be shared. This year I’m adding a twist to a “must have” dish during a traditional Latino get-together: The famous moro de habichuelas negras (rice with black beans)
Moro is a famous Caribbean rice dish. It consists of rice cooked together with red or black beans, vegetables and spices. Moro is the perfect dish for the holidays gatherings; it is one of many side dishes that everyone will surely enjoy.
Making moro de habichuelas negras is rather simple, but for this recipe I’m adding a twist–La Morena® Chipotle Peppers in Adobo sauce for a nice kick! Of course I’m preparing my moro with the usual ingredients such as, onion, garlic, Knorr® Chicken Flavor Granulated Bouillon etc. But adding La Morena® chipotle in adobo sauce to my rice will give it a nice balance of flavor and spiciness.
By the way, enter this sweepstakes for more La Morena® and Knorr® products!
What I like about making traditional Latino recipes is that I can find most of the ingredients at my local Walmart. Walmart has a whole aisle of just good quality Hispanic ingredients that we can trust such as Knorr® and La Morena® Products.
Recipe for Moro de Habichuelas Negras (rice with black beans)
Yield 6 to 8 people
- 4 cups of rice, washed and drained
- 5 tablespoon of vegetable oil
- 5 cups of water
- 1 onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 2 cups of pre-cooked black beans (if using canned beans, rinsed and drained)
- 1 ½ tablespoon of Knorr® Chicken Flavor Bouillon Granulated Bouillon 2.2lbs. (no cubes)
- 1 Teaspoon La Morena® Chipotle Pepper in Adobo Sauce
- 2 tablespoons of tomato paste
- 1/4 teaspoon dry oregano
- 1/4 cup fresh cilantro chopped
- 1 bay leaf
In a large pot or caldero, heat the vegetable oil on medium-high heat and sauté the onion and red peppers.
Add the oregano, Knorr® chicken granulated bouillon, tomato paste and La Morena® Chipotle Peppers in adobo sauce. Stir until well combined.
Stir in the Black beans, followed by the fresh cilantro and bay leaf, stir again.
Pour the water into the beans mixture and bring it to a boil. Add the rice, stir again and lower the heat to medium-low. When most of the water has evaporated; cover the rice with an air tight lid and let it simmer for about 15 minutes. Uncover, stir once and cover for another 5 to 10 minutes.
Taste the rice, it should be firm but tender to the bite.
Serve with Pernil (Roasted Pork) and salad.
This recipe is full of flavor!
Make this recipe for your familia and Live for the Flavor® with La Morena® and Knorr®!
How do you celebrate the Holidays? Share!
adriana lopez says
wow this arroz moro esta fabuloso with the right amount of picante, divino. Thanks for your participation in this campaign ~ client
Thank You as always!
Mayra Rodriguez says
Johanny your arrocito looks delicious! Great pics!
Thanks Mayra! me encanta tu mensaje.
This looks amazing! First time to your blog. I love it. Especially your photography too. Can’t wait to check out more. 🙂
I have been searching for the perfect “Moro de Habichuelas Negras” and I will no further keep searching for it. This is it girl! I have made this recipe twice and my family loves it, especially my boyfriend who is Dominican lol. Love your blog and I look forward to making more of your delicious recipes, so keep em’ coming! 🙂
I have been searching for the perfect “Moro de Habichuelas Negras” and I will no longer keep searching for it. This is it girl! I have made this recipe twice and my family loves it, especially my boyfriend who is Dominican lol. Love your blog and I look forward to making more of your delicious recipes, so keep em’ coming! 🙂
Thank you Beverly. Glad you like it!