Dominican Rice and Beans - Moro de Habichuela Negras
A simple and customizable dish of Dominican-style Rice and Beans!
Total Time
40min
4.0
4 Ratings
Author: In the Kitchen with Jonny
Servings:
4
Ingredients
•
4
Tbsp
Cooking Oil
•
1
Small
Onion
, sliced, minced
•
1
tsp
Garlic Paste
or 2 minced cloves of Garlic
•
1
tsp
Distilled White Vinegar
•
3
Chicken Bouillon Cubes
•
4
Tbsp
Tomato Paste
•
2
Tbsp
Manzanilla Olives
•
2 1/3
cups
GOYA® 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 (4 Tbsp) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 tsp), and Garlic Paste (1 tsp) for about 3 minutes stirring occasionally.
2.
Add Chicken Bouillon Cubes (3), Tomato Paste (4 Tbsp) and Manzanilla Olives (2 Tbsp), mix to dissolve bouillons.
3.
Add GOYA® 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
755
FAT
17.1 g
PROTEIN
19.0 g
CARBS
130.8 g
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