Dominican Rice and Beans - Moro de Habichuela Negras
A simple and customizable dish of Dominican-style Rice and Beans!
Author: In the Kitchen with Jonny
, sliced, minced
or 2 minced cloves of Garlic
Distilled White Vinegar
Chicken Bouillon Cubes
Canned Black Beans
or Pink Beans
Long Grain White Rice
Cooking Oil (1/4 cup)
in a pan with high sides over medium heat. Cook
Distilled White Vinegar (1/2 Tbsp)
Garlic Paste (1 tsp)
for about 3 minutes stirring occasionally.
Chicken Bouillon Cubes (3)
Tomato Paste (1/4 cup)
Manzanilla Olives (2 Tbsp)
, mix to dissolve bouillons.
Canned Black Beans (2 1/3 cups)
Cubanelle Pepper (1/2)
and stir to combine. Add
Long Grain White Rice (3 cups)
Water (3 1/2 cups)
and mix together. At this point add
Salt (1 tsp)
, stir and add few springs of
Fresh Cilantro (4 sprigs)
. Cook until the water evaporates.
When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
Uncover and stir (At this point some people drizzle a bit more oil on top) Put the lid and continue cooking for 5-10 minutes.
Serve with a green salad and meat of choice.
Nutrition Per Serving
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