Dominican Rice And Beans Recipes

RICE WITH BEANS (MORO DE HABICHUELAS)

Steps:

• 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.
• 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.
• 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.
• Serve warm with a side of your choice.

DOMINICAN STYLE RICE AND BEANS

Steps:

• Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
• Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
• In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
• Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.

DOMINICAN RICE AND BEANS

Steps:

• In a large pot over high heat, bring Water (5 cup) to a boil after adding the Salt (2 tablespoon).
• Once at a boil, add the Long Grain White Rice (4 cup) and stir well.
• Bring to a boil again while stirring frequently.
• Once water evaporates, lower heat to low and add Corn Oil (5 tablespoon). Stir well and cover.
• Cook on low for 25 minutes. Do not uncover
• After 25 minutes, uncover, stir fluffing up the rice. Cover again and cook for another 5 minutes.
• In a large saucepan, over medium heat, add Corn Oil (2 tablespoon). Heat for about 2 minutes.
• Add Onion (1/4 cup) and stir for about 1 minute. Then add Garlic (1 teaspoon) and stir for another minute.
• Add Assorted Color Bell Peppers (1/2 cup), Lime Juice (1 tablespoon), Soy Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), Adobo Seasoning (2 tablespoon), Ground Oregano (1 tablespoon) and Olives (2 tablespoon). Stir well.
• Add the Tomato Sauce (1 can) and Fresh Cilantro (1/4 cup). Stir well.
• Add the Black Beans (1 can) and Water (29 fluid ounce) and bring to a boil.
• Once at a boil, lower heat to simmer and cook for about 10 minutes.
• With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
• Cook until beans reach the desired thickness or consistency. Serve together with white rice.