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:
1 cup long grain rice
1/2 cup cooked red beans (fréjol rojo ecuatoriano o similar)
2 garlic cloves, minced
1/4 small onion, finely chopped
1 tbsp chopped cilantro
2 tbsp olive oil
2 cups water or bean cooking liquid
Salt to taste
For the gambones (jumbo prawns):
8–10 jumbo prawns, peeled and deveined
2 garlic cloves, finely sliced
Olive oil
Salt and black pepper to taste
Juice of 1/2 lemon
For the green plantain chips:
1 green plantain
Olive oil
Salt to taste
🍳 Instructions
1. Cook the rice
In a pot, heat olive oil and sauté the garlic and onion for 1–2 minutes until soft and fragrant.
Add the rice and stir to coat. Pour in the water or bean broth and add salt.
Bring to a boil, then reduce to low heat and cover. Simmer for about 15 minutes.
Once the liquid is absorbed, add the red beans and chopped cilantro.
Fluff gently and let it sit for 5 minutes with the lid on.
2. Prepare the plantain chips
Peel and thinly slice the green plantain into rounds or diagonals.
Heat olive oil in a pan over medium-high heat.
Fry the slices until golden and crisp, about 2–3 minutes per side.
Drain on paper towels and season with salt.
3. Cook the prawns
Heat olive oil in a pan over medium heat. Add the sliced garlic and let it infuse the oil without burning.
Add the prawns and cook for 2–3 minutes per side, or until pink and opaque.
Season with salt, pepper, and a squeeze of lemon juice before serving.
4. Plate and serve
Serve a generous portion of moro rice on each plate.
Top or arrange the garlic prawns on the side.
Add a handful of crispy plantain chips for crunch.
🌿 Kuisit Tip
For extra depth in the rice, use some of the bean cooking water or a splash of coconut milk. And if you want your plantain chips even crispier, try brushing them with olive oil and baking or air-frying them instead.