Moro - Dominican Red Beans and Rice
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Moro de Habichuelas Rojas
When GOYA® Red Kidney Beans are cooked together with fresh vegetables, tomato sauce and CANILLA® Extra Long Grain Rice 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.
Ingredients
½
small yellow onion, finely chopped (about ¼ cup)
¼
green bell pepper, finely chopped (about ¼ cup)
1 tbsp.
GOYA® Minced Garlic
¼ cup
GOYA® Capers (optional)
¼ cup
GOYA® Pitted Manzanilla Olives, sliced
1 tsp.
GOYA® Oregano Leaves
1 can (7925)
GOYA® Red Kidney Beans, drained and rinsed
1 tsp.
GOYA® Salt
1 tbsp.
fresh cilantro, chopped
Directions
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.
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Elizabeth
this will be the first time I have made this dish all by myself with help from you !!