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Rice & Beans (Moro de Habichuelas)

Author: Pavani
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Course: Main Course
Cuisine: dominican
Servings: 4 serving

Ingredients

  • 1 cup Rice
  • 2 tablespoons Oil
  • 1 Small Onion, finely chopped
  • 1 Small Bell Pepper or Cubanelle pepper, finely chopped
  • ¼ teaspoon Dry Thyme
  • ¼ teaspoon Dry Oregano
  • 2 cloves Garlic
  • 1 tablespoon Tomato paste
  • cups Cooked Red Kidney Beans
  • To taste Salt & Pepper
  • ¼ teaspoon Crushed Red pepper
  • 2 cups Water
  • 2 tablespoons Cilantro, finely chopped

Instructions

  • Wash, rinse and soak rice for 15~20 minutes. 
    1 cup Rice
  • Heat oil in a large sauté pan on medium heat. Add onions, peppers, thyme, oregano and garlic. Cook till the onions are lightly browned. Stir the tomato paste and cook for 1~2 minutes. 
    2 tablespoons Oil, 1 Small Onion, finely chopped, 1 Small Bell Pepper or Cubanelle pepper, finely chopped, ¼ teaspoon Dry Thyme, ¼ teaspoon Dry Oregano, 2 cloves Garlic, 1 tablespoon Tomato paste
  • Next add the kidney beans and cook for 2 minutes. Add the rice along with salt, pepper & crushed red pepper. Stir in the water and bring the mixture to a boil, lower the heat to simmer and cook covered for 15~20 minutes or until the rice is cooked through. Let sit for 5~10 minutes. Then sprinkle chopped cilantro and serve.
    1½ cups Cooked Red Kidney Beans, To taste Salt & Pepper, ¼ teaspoon Crushed Red pepper, 2 cups Water, 2 tablespoons Cilantro, finely chopped

Nutrition

Calories: 300kcal | Carbohydrates: 50g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 213mg | Potassium: 318mg | Fiber: 5g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg
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