MORO DE HABICHUELAS (RICE WITH BEANS)

Moro de Habichuelas (Dominican Rice and Beans) is one of the most common dishes on the Dominican table, and you can modify it by using other types of beans.

INGREDIENTS

Olive Oil Cilantro Garlic Thyme Celery Olives Oregano

Cubanela Capers Tomato Sauce Red Kidney Beans Salt Water Rice

Sauteing seasonings

Heat half the oil in a pot over low heat and sauté cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers.  Cook and stir for a minute, stir in tomato sauce then add beans.

Adding water

Once heated through, add water and bring to a boil. Try the mixture then add salt.

Cook the Rice

Once the water reaches a rolling boil stir in the rice and simmer, stirring frequently to avoid sticking.  When the water has evaporated cover with a tight lid and simmer over very low heat for 15 minutes.

Serve

After the 15 minutes have passed uncover, drizzle the remaining oil, and stir. Cover again another 5 minutes. Serve with meat, (or seafood), a side dish, and salad

TOP TIP

If you boil the beans yourself use the water in which they boiled in place of (or partially) the 5 cups of water called for in the recipe.

Serve With:

POLLO GUISADO (DOMINICAN CHICKEN)

CARNE DE RES GUISADA (DOMINICAN BRAISED BEEF)

RECIPE

RECIPE

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