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.