Moro de habichuelas negras holds a special place in my heart as a favorite Dominican rice dish. Its rich and hearty and my go-to choice for a filling and satisfying meal.

Similar to habichuelas negras guisadas, this Dominican rice and black beans recipe offers a simple and fast way to turn a can of beans into a delicious and fulfilling meal.

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Why you’ll love this recipe

  • Authentic Dominican flavors. Dominican rice and black beans is cooked in all the signature flavors from the vegetables, sofrito, and sazon, bringing out that puro sabor!
  • Minimal ingredients. Most of the ingredients you’ll need are probably already in your pantry, and the rest are basics like bell peppers, onion, garlic.
  • Only 6 steps. Make moro de habichuelas negras in 6 easy steps and enjoy delicious Dominican rice and black beans in under an hour!

Ingredients you’ll need

  • Black beans. Canned is most convenient, but if you’re using dry beans then you will need about 2 cups for this recipe.
  • Rice. Jasmine rice or extra long grain rice is my go to.
  • Oil. You can use any neutral oil you have on hand.
  • Bell pepper. Or you can use cubanelle peppers.
  • Onion. I always use yellow onions when cooking, but red onion works the same.
  • Garlic. I always use a mortar and pestle to crush my garlic and release those flavors.
  • Sofrito. Adds a depth of flavor to the dish.
  • Tomato paste. Some tomato paste to bring some depth and color to the rice.
  • Adobo. The best all purpose seasoning you can get.
  • Sazon. For that signature Dominican flavor.
  • Oregano. If you can get your hands on Dominican oregano then use it in this recipe!
  • Cumin. A sprinkle of for some warm, earthy flavor.
black stewed beans dominican habichuelas negras recipe sofrito loisa


Loisa sofrito is made with fresh ingredients and brings sabor to anything you cook.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go.

imusa caldero pot dominican cooking

Recipe tips and tricks

  • Don’t overcook the beans. Only cook the beans for about ten minutes, or until they’re soft but not mushy.
  • Don’t overcook the rice. Be mindful not to overcook the rice, once most of the water is absorbed then cover the pot and let it finish cooking in its steam on low heat.
  • Use chicken or vegetable broth. Using broth instead of water adds more flavor to the moro de habichuelas.

Servings tips

Storage tips

  • Store in the fridge for 3-4 days or freezer for longer. Reheat slowly on the stove or in the microwave.

Common questions

What if I don’t have sofrito on hand?

Skip sofrito in the recipe. The dish will still be flavorful with onions, bell peppers, garlic, and lime. Sofrito adds depth of flavor, but it’s not essential for a delicious outcome.

Moro De Habichuelas Negras (Dominican Rice and Black Beans)

Moro De Habichuelas Negras (Dominican Black Rice and Beans)

5 from 2 votes
Enjoy the authentic flavors of Dominican rice and black beans with this 6-step recipe for moro de habichuelas negras.
Cook Time 45 minutes
Total Time 44 minutes
Course Side Dish
Cuisine Dominican
Servings 6 servings


  • 2 tbsp olive oil
  • ½ green bell pepper chopped
  • ¼ onion chopped
  • 3 cloves garlic crushed
  • 1 tbsp sofrito
  • 1 tsp tomato paste
  • 2 tsp adobo
  • 1 tsp sazon
  • 1 tsp oregano
  • ½ tsp cumin
  • 1 15.5 oz can black beans and preserved liquid
  • 2 cups rice washed
  • cups chicken broth water


  • In a pot over low heat, add oil, bell pepper, onion, and garlic cook until softened, about 2 minutes.
  • Add sofrito, tomato paste, adobo, oregano, cumin, and sazon. Cook for 2 minutes until it forms a paste.
  • Add beans and their preserved water from the can, and chicken stock. Cook for 10 minutes until beans are soft.
  • Stir in washed rice and cook until most of the water is absorbed, stirring frequently to prevent from sticking.
  • Cover with a lid, reduce heat to low, and cook for 20 minutes.
  • Remove from heat, fluff with a fork, cover, and let sit for 5 minutes before serving. Buen provecho!
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