Moro - Dominican Red Beans and Rice

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ small or 35g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Garlic

  Raw

  1 tbsp or 9g

• Capers

  Canned

  4 tbsp, drained or 36g

• Olives

  Pickled, canned or bottled, green

  ¼ cup or 34g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Tomato sauce

  Canned

  2 tbsp or 31g

• Kidney beans

  California red, mature seeds, cooked, boiled, with salt

  10 ½ oz or 298g

• Salt

  Table

  ½ tsp or 3g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
2. Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
3. Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
4. Serve warm with a side of your choice.
5. Recipe by: Vanessa (source: https://mydominicankitchen.com/rice-beans-moro-de-habichuelas/)
6. 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.
7. (source: https://www.goya.com/en/recipes/moro-dominican-red-beans-and-rice)

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