Moro de Habichuelas with a Twist

Ingredients

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) red kidney beans, soaked overnight 1 cup (200g) red kidney beans, soaked overnight
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the diced tomatoes, tomato paste, dried oregano, ground cumin, paprika, bay leaf, salt, and pepper. Stir well to combine.
3. 3.
   Drain and rinse the soaked red kidney beans, then add them to the pot. Stir to coat the beans with the seasoning mixture.
4. 4.
   Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
5. 5.
   Stir in the rice and make sure it is evenly distributed in the pot. Cover and cook for an additional 20-25 minutes, or until the rice is tender and has absorbed the liquid.
6. 6.
   Remove the bay leaf and fluff the rice with a fork. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Red kidney beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard the soaking water before using.
• Bell peppers — Use a variety of colors for a visually appealing dish. The peppers should be diced into small pieces to evenly distribute their flavors throughout the dish.

Tips & Tricks

• For a smoky flavor, you can add a small amount of smoked paprika to the dish.
• If you prefer a spicier version, add a pinch of cayenne pepper or a diced chili pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
• Serve with a side of ripe avocado slices for a creamy and refreshing contrast.
• Adding a squeeze of fresh lime juice before serving enhances the flavors of the dish.

Serving advice

Serve Moro de Habichuelas as a main course, accompanied by a fresh green salad and some warm crusty bread. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

To enhance the presentation, garnish the dish with a sprig of fresh cilantro and arrange some colorful bell pepper slices on top. Serve it in a vibrant serving dish to showcase the beautiful colors of the rice and beans.