MORO - DOMINICAN RED BEANS AND RICE

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Moro - Dominican Red Beans and Rice image

Moro de Habichuelas Rojas When GOYA® Red Kidney Beans are cooked together with fresh vegetables, tomato sauce and CANILLA® Extra Long Grain Rice until perfectly tender and deliciously seasoned, the result is one of the most typical and well-loved dishes in the Dominican Republic called Moro, or Moro de Habichuelas Rojas. Serve this hearty rice-and-beans recipe like the do in the D.R., with well-seasoned meat or poultry, avocado and a fresh salad.

Provided by @MakeItYours

Number Of Ingredients 12

2 tbsp.
½
¼
1 tbsp.
¼ cup
¼ cup
1 tsp.
2 tbsp.
1 can (15.5 oz.)
1 tsp.
1 cup
1 tbsp.

Steps:

  • Step 1 Heat oil in medium, heavy-bottomed pot over medium heat; add onion, bell pepper, garlic, capers (if using), olives and oregano. Cook, stirring occasionally, until vegetables begin to soften and become fragrant, about 3 minutes. Stir in tomato sauce. Step 2 Stir kidney beans into pot until well combined. Add 3 cups water and bring to boil; season with salt. Step 3 Stir in rice until well incorporated; reduce heat to medium. Simmer until water has evaporated, about 5-7 minutes. Stir rice once from bottom to top, scraping bottom of pot with spoon. Reduce heat to low; simmer, covered, until rice is tender, about 15-20 minutes. Add cilantro to pot; fluff rice with fork. Serve.

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