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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:

Ingredients

•

1/4 cup

Cooking Oil

•

Small Onion , sliced, minced

•

1 tsp

Garlic Paste

or 2 minced cloves of Garlic

•

1/2 Tbsp

Distilled White Vinegar

•

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

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.

Add Chicken Bouillon Cubes (3) , Tomato Paste (1/4 cup) and Manzanilla Olives (2 Tbsp) , mix to dissolve bouillons.

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.

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

CALORIES

752

FAT

17.1 g

PROTEIN

18.9 g

CARBS

129.6 g