Moro – Dominican Red Beans and Rice

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

• 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

👨‍🍳 Instructions

1. 1Heat 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. 2Stir kidney beans into pot until well combined. Add 3 cups water and bring to boil; season with salt.
3. 3Stir 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.