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Red bean rice (Moro de habichuelas rojas)
One of the most traditional Dominican dishes. I used to eat it cold from the fridge! The “red bean moro” is one of those foods that the defines being Dominican. A Dominican will never refuse a good Moro. A plate of “moro” with stewed meat and abundant meat sauce over it is a true culinary marvel. It is one of those foods that marks, because those not from Caribbean that dare to prove it, are forever captivated. Ingredients
- 1. ” 4 cups of rice
- 2. “ 4 cups of water
- 3. ” 2 tbsp. garlic paste
- 4. ” 1 pound of previously softened red beans (I don’t recommend canned, they are quick and easy but the flavor is different. Believe me, because I was once a defender of canned beans and still use them sometimes)
- 5. ” Onion, cubanela pepper, cilantrico, oregano.
- 6. ” Soup or chicken broth. (Vegetarians can leave out)
- 7. ” 1 spoonful of tomato sauce.
- 8. ” A bit of sour orange juice
- 9. ” Salt.
Directions
- Preparation
- Lighty fry the pastes, the onion, the cubanela peppers, the cilantrico and the other seasonsings. Add the beans, the tomato paste and the water. When the water boils the rice is added. Allow to dry off while constantly moving. When it dries off, ad the orange juice and cover. Let it cook for 30 minutes at slow fire.
- If you want an additional great flavor add some pieces of smoked ribs before covering.
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