Morisqueta is a home-style dish from the state of Michoacán, Mexico. Made of fluffy, steamed white rice paired with tender beans and a rich, chile-based sauce that could include beef, pork, or chorizo.
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Morisqueta is the best!
Morisqueta is more like an idea of different recipes plated together. I’m here to inspire you to make this tasty dish!
Frijoles De La Olla over steamy fluffy white rice, topped with Carne Con Chile for a healthy dose of protein, add a few garnishes and voilà! You have Morisqueta!
This Mexican recipe from Michoacan is just about as easy as it is delicious. The 3 different components can be made ahead for an easy weeknight dinner. If you want to give it your own spin, you can also make it with my refried black beans made from a can!
It’s so good and it’s definitely a crowd pleaser. I would serve this dish at a party (just double or triple the recipe) and serve buffet style. People can serve them on a plate, as tacos or burritos. So easy peasy! I hope you make this dish for your next fiesta.
Check out my Carne Deshebrada, Cochinita Pibil or Chicken Tinga for more fiesta inspirations.
🩷 xoxo, Ana
Ingredients notes:
Queso fresco or Cotija cheese, fresh cilantro and/or avocado.
**A full ingredient list with exact amounts can be found in the recipe card below.**
How To Make It
The process is very simple and straightforward. Plate the rice first, then top with the beans lastly the meat if you’re using any.
See recipe card for instructions on how to make the rice. Check out the process for Frijoles De La Olla here and Carne Con Chile here.
Tips and Notes
- Use medium- or long-grain white rice for the best texture and cook it properly: Rinse the rice until the water runs clear to remove excess starch and prevent stickiness.
- Traditionally made with pinto beans or black beans. You can use cooked whole beans or refried beans depending on preference.
- If using canned beans, drain and rinse them, then heat them with a bit of broth, garlic, and salt for better flavor.
- If using homemade beans, save some of the bean broth to keep them moist.
Serve with warm flour tortillas or corn tortillas or crusty bolillo bread on the side.
How to Store
- Rice: Store cooked rice in an airtight container in the refrigerator for up to 4 days. To prevent it from drying out, let it cool completely before sealing.
- Beans: Keep beans (with some broth) in a separate airtight container. They last about 4–5 days in the fridge.
- Carne Con Chile: Store in a sealed container for up to 5 days or freeze it for longer storage.
- Toppings: Cheese, crema, and fresh garnishes (like cilantro and onions) should be stored separately and added fresh when serving.
Reheating
- Rice: Add a splash of water or broth before reheating in the microwave (covered) or on the stovetop over low heat to prevent it from drying out.
- Beans: Heat in a saucepan over medium heat, stirring occasionally. Add a bit of water or broth if they have thickened too much.
- Carne Con Chile: Warm on the stovetop over low heat, stirring occasionally. If too thick, add a small amount of broth or water.
For best results, reassemble the dish after reheating each component separately.
More Mexican Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana
Print Recipe:
Morisqueta Michoacana, a crowd pleaser recipe
Ingredients
- 4 cups prepared Frijoles de la Olla
- prepared Carne Con Chile - optional
For the Rice
- 2 cups long-grain white rice
- 4 cups chicken broth or water
- 1 Tablespoon olive oil
- ½ teaspoon kosher or sea salt
Optional Toppings:
- Queso fresco or Cotija cheese, crumbled
- Fresh cilantro, chopped
- Slices of avocado
Instructions
Cook the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a medium pot, heat the vegetable oil over medium heat. Add the rice and toast it lightly for 2-3 minutes, stirring frequently.
- Add the water or chicken broth and salt. Bring to a boil, then reduce the heat to low, cover, and cook for 18-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes.
To Serve
- Arrange individual portion of white rice on a plate then top with frijoles de la olla. Add Carne Con Chile if desired and top with your favorite garnishes.
Delicious!
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below. ⭐️
Gracias!!!! xx, Ana