Moro: Arroz con habichuelas rojas dominicano

Ingredientes

• 2 tbsp. GOYA® Extra Virgin Olive Oil
• 1/2 small yellow onion, finely chopped (about 1/4 cup)
• 1/4 green bell pepper, finely chopped (about 1/4 cup)
• 1 tbsp. GOYA® Minced Garlic
• 1/4 cup GOYA® Capers (optional)
• 1/4 cup GOYA® Pitted Manzanilla Olives, sliced
• 1 tsp. GOYA® Oregano Leaves
• 2 tbsp. GOYA® Tomato Sauce
• 1 can GOYA® Red Kidney Beans, drained and rinsed
• 1 tsp. GOYA® Salt
• 1 cup CANILLA® Extra Long Grain Rice
• 1 tbsp. fresh cilantro, chopped

Preparación

1. 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.

2. 2

   Stir kidney beans into pot until well combined. Add 3 cups water and bring to boil; season with salt.

3. 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.