Dominican Rice and Beans - Moro de Habichuela Negras
A simple and customizable dish of Dominican-style Rice and Beans!
Total Time
40min
5.0
2 Ratings
Author: In the Kitchen with Jonny
Servings:
4
Ingredients
•
1/4
cup
Cooking Oil
•
1
Small
Onion
, sliced, minced
•
1
tsp
Garlic Paste
or 2 minced cloves of Garlic
•
1/2
Tbsp
Distilled White Vinegar
•
3
Chicken Bouillon Cubes
•
1/4
cup
Tomato Paste
•
2
Tbsp
Manzanilla Olives
•
2 1/3
cups
Canned Black Beans
or Pink Beans
•
1/2
Cubanelle Pepper
•
3
cups
Long Grain White Rice
•
3 1/2
cups
Water
•
1
tsp
Salt
or sazón
•
4
sprigs
Fresh Cilantro
Cooking Instructions
1.
Heat
Cooking Oil (1/4 cup)
in a pan with high sides over medium heat. Cook
Onion (1)
,
Distilled White Vinegar (1/2 Tbsp)
, and
Garlic Paste (1 tsp)
for about 3 minutes stirring occasionally.
2.
Add
Chicken Bouillon Cubes (3)
,
Tomato Paste (1/4 cup)
and
Manzanilla Olives (2 Tbsp)
, mix to dissolve bouillons.
3.
Add
Canned Black Beans (2 1/3 cups)
, and
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.
4.
When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
5.
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.
6.
Serve with a green salad and meat of choice.
Nutrition Per Serving
CALORIES
752
FAT
17.1 g
PROTEIN
18.9 g
CARBS
129.6 g
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