Moro – Dominican Red Beans and Rice

<h2 class="subheader">Moro de Habichuelas Rojas</h2> When GOYA® <a title="Red Kidney Beans (1)" href="4779" data-id="7804">Red Kidney Beans</a> are cooked together with fresh vegetables, tomato sauce and <a title="Canilla Long Grain Rice" href="5742" data-id="8343">CANILLA® Extra Long Grain Rice</a> until perfectly tender and deliciously seasoned, the result is one of the most typical and well-loved dishes in the Dominican Republic called Moro, or Moro de Habichuelas Rojas. Serve this hearty rice-and-beans recipe like the do in the D.R., with well-seasoned meat or poultry, avocado and a fresh salad.

Total Time

45m

Prep Time:15m

Yields:4 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

small yellow onion, finely chopped (about ¼ cup)

green bell pepper, finely chopped (about ¼ cup)

1 tbsp.

GOYA® Minced Garlic

¼ cup

GOYA® Capers(optional)

¼ cup

GOYA® Pitted Manzanilla Cocktail Olives, sliced

1 tsp.

GOYA® Oregano Leaf

2 tbsp.

GOYA® Tomato Sauce

1 can
(15.5 oz.)

GOYA® Red Kidney Beans, drained and rinsed

1 tsp.

GOYA® Iodized Salt

1 cup

GOYA® Canilla® Extra Long Grain Rice

1 tbsp.

fresh cilantro, chopped

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Directions

Kitchen View

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.