Red Moro & Garlic Prawns

Red bean–cilantro rice with pan-seared garlic prawns and crunchy green plantain chips.

📝 Ingredients (serves 2)

For the arroz moro de fréjol rojo (Ecuadorian style):

• 200 g long grain rice

• 120 g cooked red beans (fréjol rojo ecuatoriano or similar)

• 8 g garlic (2 cloves), minced

• 40 g white onion, finely chopped

• 30 g red bell pepper, finely diced

• 4 g fresh cilantro, chopped

• 30 g extra virgin olive oil (2 tbsp)

• 2 g ground achiote or achiote oil (½ tsp)

• 240 ml water

• 240 ml bean cooking liquid

• Salt to taste

For the gambones (jumbo prawns):

• 250 g jumbo prawns (8–10 units), peeled and deveined

• 8 g garlic (2 cloves), thinly sliced

• Extra virgin olive oil

• Salt and black pepper to taste

• 15 g lemon juice (½ lemon)

For the green plantain chips:

• 180 g green plantain (1 unit)

• Extra virgin olive oil (for frying)

• Salt to taste

🍳 Instructions

1. Make the Ecuadorian refrito

• Heat the olive oil in a pot over medium heat.

• Add the garlic, onion, and red bell pepper. Sauté for 2–3 minutes until soft and fragrant.

• Stir in the achiote and cook for 1 more minute to release its color and flavor.

2. Toast and cook the rice

• Add the rice to the refrito and stir to coat every grain.

• Pour in a mix of 240 ml water + 240 ml bean broth. This balances flavor and prevents burning.

• Season with salt, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.

• Once liquid is absorbed, gently mix in the cooked beans and chopped cilantro.

• Let rest covered for 5 minutes before fluffing.

3. Fry the plantain chips

• Peel and thinly slice the plantain into rounds or diagonals.

• Heat olive oil in a pan over medium-high heat.

• Fry the slices in batches until golden and crisp (2–3 minutes per side).

• Drain on paper towels and sprinkle with salt.

4. Sear the prawns

• In a pan, heat olive oil with sliced garlic. Let it infuse without burning.

• Add the prawns and cook for 2–3 minutes per side until pink and opaque.

• Finish with salt, black pepper, and lemon juice.

5. Plate and serve

• Serve a generous scoop of moro rice on each plate.

• Add garlic prawns and a handful of crispy plantain chips.

• Garnish with extra cilantro if desired.

🌿 Kuisit Tip

To keep your rice light and fluffy, always dilute thick bean broth with water when cooking. For deeper aroma, toast the rice in the refrito before adding liquid, a simple Ecuadorian touch that makes all the difference.