Dominican Rice and Beans - Moro de Habichuela Negras

13 INGREDIENTS • 6 STEPS • 40MINS

Dominican Rice and Beans - Moro de Habichuela Negras

A simple and customizable dish of Dominican-style Rice and Beans!
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A simple and customizable dish of Dominican-style Rice and Beans!
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

40MINS

Total Time

Ingredients

Servings
4
us / metric
Cooking Oil
4 Tbsp
Cooking Oil
Onion
1
Small Onion, sliced, minced
Garlic Paste
1 tsp
Garlic Paste
or 2 minced cloves of Garlic
Distilled White Vinegar
1 tsp
Distilled White Vinegar
Chicken Bouillon Cube
3
Chicken Bouillon Cubes
Tomato Paste
4 Tbsp
Tomato Paste
Manzanilla Olives
2 Tbsp
Manzanilla Olives
Canned Black Beans
2 1/3 cups
Canned Black Beans
or Pink Beans
Cubanelle Pepper
1/2
Cubanelle Pepper
Long Grain White Rice
3 cups
Long Grain White Rice
Water
3 1/2 cups
Water
Salt
1 tsp
Salt
or sazón
Fresh Cilantro
4 sprigs
Fresh Cilantro

Nutrition Per Serving

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Calories
755
Fat
17.1 g
Protein
19.0 g
Carbs
130.8 g
Love This Recipe?
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg

Cooking Instructions

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step 1
Heat Cooking Oil (4 Tbsp) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 tsp), and Garlic Paste (1 tsp) for about 3 minutes stirring occasionally.
step 1 Heat Cooking Oil (4 Tbsp) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 tsp), and Garlic Paste (1 tsp) for about 3 minutes stirring occasionally.
step 2
Add Chicken Bouillon Cubes (3), Tomato Paste (4 Tbsp) and Manzanilla Olives (2 Tbsp), mix to dissolve bouillons.
step 2 Add Chicken Bouillon Cubes (3), Tomato Paste (4 Tbsp) and Manzanilla Olives (2 Tbsp), mix to dissolve bouillons.
step 3
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.
step 3 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.
step 4
When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
step 4 When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
step 5
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.
step 5 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.
step 6
Serve with a green salad and meat of choice.
step 6 Serve with a green salad and meat of choice.

Tags

Beans & Legumes
Dairy-Free
Budget-Friendly
Gluten-Free
Comfort Food
Lunch
Caribbean
Shellfish-Free
Dinner
Rice
Latin American
Side Dish
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