Dominican Red Beans and Rice

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.

source	Goya
categories	mexican, side dish, rice
yield	Serves 4
prep time	15 mins
total time	45 mins

INGREDIENTS

2 Tbsp GOYA Extra Virgin Olive Oil

Small yellow onion, finely chopped (about ¼ cup)

¼ green bell pepper, finely chopped (about ¼ cup)

1 Tbsp GOYA Minced Garlic

¼ cup GOYA Capers (optional)

¼ 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. 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. Stir kidney beans into pot until well combined. Add 3 cups water and bring to boil; season with salt.

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