One-Pot Dominican Rice with Beans

This One-Pot Dominican Rice with Beans is a quick, flavor-packed dish made with pantry staples for an easy weeknight meal. Using essentials like Sofrito, rice, canned black beans, tomato paste, and spices, this dish captures the heart of Dominican cooking in a single pot. 

The rice is infused with rich beans sautéed in Flavorful sofrito, the building block of all Dominican cuisine, simmered until fluffy and aromatic. It’s a deliciously seasoned, one-pot comfort food that’s perfect as a main dish or a savory side—simple to make, with all the flavor and warmth of the Caribbean.

You can make this One-Pot Dominican Rice with any bean. My preferred bean is and always will be black, but feel free to sub any bean including the more popular gandules, green pigeon peas.

Mise En Place for One-Pot Dominican Rice with Beans:

Lets round up our equipment and ingredients to make this One Pot Dominican Rice with Beans.

Equipment:

• Bowl
• Strainer
• Can opener 
• Pot big enough to hold 4-6 cups cooked rice, with a lid
• Wooden spoon 
• Measuring spoons and cup

Ingredients:

• Extra long grain white rice
• Can of black beans
• Sofrito 
• Cumin 
• Adobo
• Dominican oregano
• Chicken bouillon cube – optional
• Tomato paste
• Kosher salt
• Extra virgin olive oil 
• Water 

Let’s make One-Pot Dominican Rice with Beans!

Prep:

Place a strainer inside a bowl and add the rice. Rinse rice with water until the water runs clear. It can take 4-5 times.  Leave the rice in the strainer and set aside. Drain and rinse the black beans, set that aside as well and Measure out the rest of your ingredients.

Cook:

Place the pot over medium high heat on the stove and add the oil.

When the oil is hot, add the sofrito, and saute until some of the water evaporates from the sofrito. Add the cumin, adobo, oregano, salt, bouillon cube, if using, and tomato paste. Stir and cook until you have a slightly wet paste. 

Add your beans, stir well. Add the rice and coat in the bean mix thoroughly .Add water and stir. Taste the water and adjust the seasoning with salt.. it should be slightly salty.

Bring the rice up to a high simmer and leave it like this until the water is almost all absorbed. Cover it immediately and lower the heat to medium low.

Continue to cook the rice for 18 minutes.

Uncover the rice and drizzle 2 tbsp extra virgin olive oil over the top and fluff the rice.

Cover it again and turn the heat off. Let it steam for about 10 minutes before digging in.

Eat:

Serve this One-Pot Dominican Rice with Beans with your choice of protein, I recommend my Herb Marinated Roast Chicken or Slow Roasted Pernil with Mojo for special occasions or simply fried eggs and a salad.  Any which way you want to make it, just make it and Enjoy!

FAQ’s

Can I use dried black beans instead of canned?

• Yes, but dried beans need to be pre-cooked before adding them to the recipe, as they take much longer to soften than rice.  

What type of rice works best?

• Long-grain white rice is traditional and will give you the best texture without becoming mushy.Brown rice works too but the cooking time and the amount of water used needs to be adjusted. The ratio for brown rice is typically 2 cups water to 1 cup of brown rice 

Can I Freeze this One-Pot Dominican Rice with Beans?

• Yes! This dish freezes well. Allow it to cool, then store in an airtight container in the freezer for up to 2 months. Thaw and reheat with a bit of added water or broth if needed. 

One Pot Dominican Rice with Beans (Moro)

Yield: serves 5-6 ppl

Prep Time: 10 minutes

Cook Time: 18 minutes

Additional Time: 10 minutes

Total Time: 38 minutes

This One-Pot Dominican Rice with Black Beans is a quick, flavor-packed dish made with pantry staples for an easy weeknight meal. Using essentials like Sofirto, canned black beans, and spices...this dish captures the heart of Dominican cooking in a single pot.

Print

Ingredients

• 2 Cups of Extra Long Grain White Rice
• 2 Tbsp extra virgin olive oil* plus 2 tbsp more for drizzling
• 1 Can Black Beans, drained and rinsed
• 1/4 cup of Sofrito
• 1 Tsp Ground Cumin
• 1 Tsp Dried Oregano
• 1/2 chicken bouillon cube** - optional
• 2 Tsp Adobo*
• 1 Tsp Tomato Paste
• 2 3/4 Cups of Water
• 1 tsp Kosher Salt, plus more to taste

Instructions

1. Pour the rice into a bowl and rinse it several times with cold water until it runs clear. about 4-5 times. set it aside
2. Place the pot over medium high heat on the stove and add the oil.
3. When the oil is hot, add the sofrito, and saute until some of the water evaporates from the sofrito then add the cumin, adobo, oregano, salt, bouillon cube, if using, and tomato paste. Stir and cook until you have a slighty wet paste.
4. Add your beans, stir it well. Now add the rice and coat in the bean mix thoroughly .
5. Add water and stir. Taste the water and adjust the seasoning with salt.. it should be slightly salty.
6. Bring the rice up to a high simmer and leave it like this until the water is almost all absorbed. Cover it immediately and lower the heat to medium low.
7. Continue to cook the rice for anout 18 minutes.
8. Uncover the rice and drizzle 2 tbsp extra virgin olive oil over the top and fluff the rice.
9. Cover it again and turn the heat off. Let it steam for about 10 minutes before digging in.
10. Enjoy!

Notes

*you can sub neutral oil for extra virgin olive oil

**bouillon cube is optional, i like the taste of it but feel free to leave it out or sub with chicken or veg base.

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 564mgCarbohydrates: 27gFiber: 5gSugar: 0gProtein: 7g

nutrition information is not always accurate