DOMINICAN RICE AND BEANS
A Classic Dominican Rice and Beans Recipe where a little salt makes a huge difference! Perfect for weeknight dinners!
Provided by Belqui's Twist
Categories Vegan Budget-Friendly Vegetarian Pescatarian Weeknight Dinners Comfort Food Dairy-Free Shellfish-Free Meal Plan Full Meal Beginner Egg-Free Fish-Free Peanut-Free Tree Nut-Free Sugar-Free Stove
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- In a large pot over high heat, bring Water (5 cup) to a boil after adding the Salt (2 tablespoon).
- Once at a boil, add the Long Grain White Rice (4 cup) and stir well.
- Bring to a boil again while stirring frequently.
- Once water evaporates, lower heat to low and add Corn Oil (5 tablespoon). Stir well and cover.
- Cook on low for 25 minutes. Do not uncover
- After 25 minutes, uncover, stir fluffing up the rice. Cover again and cook for another 5 minutes.
- In a large saucepan, over medium heat, add Corn Oil (2 tablespoon). Heat for about 2 minutes.
- Add Onion (1/4 cup) and stir for about 1 minute. Then add Garlic (1 teaspoon) and stir for another minute.
- Add Assorted Color Bell Peppers (1/2 cup), Lime Juice (1 tablespoon), Soy Sauce (1 tablespoon), Distilled White Vinegar (1 tablespoon), Adobo Seasoning (2 tablespoon), Ground Oregano (1 tablespoon) and Olives (2 tablespoon). Stir well.
- Add the Tomato Sauce (1 can) and Fresh Cilantro (1/4 cup). Stir well.
- Add the Black Beans (1 can) and Water (29 fluid ounce) and bring to a boil.
- Once at a boil, lower heat to simmer and cook for about 10 minutes.
- With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
- Cook until beans reach the desired thickness or consistency. Serve together with white rice.
Nutrition Facts : Calories 64 calories, Protein 1.6 g, Fat 1.7 g, Carbohydrate 10.5 g, Fiber 1.1 g, Sugar 0.2 g, Sodium 296.4 mg, SaturatedFat 0.2 g, TransFat 0.0 g, Cholesterol 0 mg, UnsaturatedFat 1.4 g
DOMINICAN WHITE RICE
A classic Dominican White Rice recipe where a little salt makes a huge difference!
Provided by belquistwist
Categories lunch Main Course Side Dish
Number Of Ingredients 4
Steps:
- In a large pot over high heat, bring water to a boil after adding the salt.
- Once at a boil, add the rice and stir well.
- Bring to a boil again while stirring frequently.
- Once water evaporates, lower heat to low and add corn oil. Stir well and cover.
- Cook on low for 25 minutes. Do not uncover.
- After 25 minutes, uncover, stir fluffing up the rice.
- Cover again and cook for another 5 minutes.
DOMINICAN BEANS
A Latin American staple. Serve with rice and you've got a wonderful meal. Gourmet. Serves 4 as a main course, or 8 as a side dish.
Provided by JoJoStar
Categories Beans
Time 1h55m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Puree half of beans in a food processor or blender with 1 cup water until smooth.
- Tie cilantro into a tight bundle with string.
- Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
- Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
- Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken).
- Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.
RICE WITH BEANS (MORO DE HABICHUELAS)
One of the most common dishes in the Dominican Republic, Moro is a mixture of rice, beans and vegetables.
Provided by Vanessa
Categories Side Dish
Time 45m
Number Of Ingredients 14
Steps:
- In a large cast-iron pot, heat oil over medium heat. Saute onion, pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo and black pepper for about 2-3 minutes until vegetables begin to release aroma.
- Add the beans with it's liquid and water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
- Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
- Serve warm with a side of your choice.
Nutrition Facts : Calories 514 kcal, Carbohydrate 95 g, Protein 13 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 268 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
DOMINICAN RICE AND BEANS - MORO DE HABICHUELA NEGRAS
A simple and customizable dish of Dominican-style Rice and Beans!
Provided by In the Kitchen with Jonny
Categories Budget-Friendly Weeknight Dinners Comfort Food Easy Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Sugar-Free
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat Cooking Oil (4 tablespoon) in a pan with high sides over medium heat. Cook Onion (1), Distilled White Vinegar (1 1/2 teaspoon), and Garlic Paste (1 teaspoon) for about 3 minutes stirring occasionally.
- Add Chicken Bouillon Cube (3), Tomato Paste (1/4 cup) and Manzanilla Olives (2 tablespoon), mix to dissolve bouillons.
- Add Canned Black Beans (15 ounce), and Cubanelle Pepper (1/2) and stir to combine. Add Long Grain White Rice (3 cup), Water (3 1/2 cup) and mix together. At this point add Salt (1 teaspoon), stir and add few springs of Fresh Cilantro (4 sprig). Cook until the water evaporates.
- When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes.
- Uncover and stir (At this point some people drizzle a bit more oil on top) Put the lid and continue cooking for 5-10 minutes.
- Serve with a green salad and meat of choice.
Nutrition Facts : Calories 177 calories, Protein 4.0 g, Fat 4.2 g, Carbohydrate 30.5 g, Sodium 391.1 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 0 mg, Fiber 2.6 g, Sugar 1.4 g, UnsaturatedFat 3.6 g
DOMINICAN STYLE RICE AND BEANS
The rice and beans in this traditional favorite are prepared in a single pot, completing an all-in-one meal.
Provided by Tyler Slater
Categories South American
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Presoak beans overnight or for a minimum of 3 hours in a large container with enough water to generously cover. Drain water, transfer beans to a large stockpot, and cover with 5 cups of fresh water. Bring to a boil over high heat. Reduce the heat to medium, add the ham or bacon pieces, partially cover, and cook for 1 hour, stirring occasionally. Add 1 cup of water and continue cooking for 30 to 35 minutes.
- Meanwhile, make a sofrito: In a food processor or blender, combine garlic, bell pepper, cilantro, and half of the onion and process to a coarse paste.
- In a small skillet, heat the oil. Add the sofrito mixture, and cook for 1 minute. Add the tomato paste, salt, black pepper, tomato, vinegar, and remaining onion to the beans and cook for 5 minutes. Add the rice and cook uncovered for 10 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to low, cover, and cook for another 15 to 20 minutes. Use a large spoon to separate the rice and bean mixture from the sides of the pot (do not stir any further or the mixture will break up and take on a gluey consistency). The dish is done when the liquid has been absorbed and the rice is fluffy.
DOMINICAN BEANS
Categories Blender Food Processor Bean Garlic Herb Pepper Tomato Side Vegetarian Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (main course) or 8 (side dish) servings
Number Of Ingredients 16
Steps:
- Purée half of beans in food processor with 1 cup water until smooth.
- Tie cilantro into a tight bundle with string.
- Cook onion and garlic in olive oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until onion is softeneed but not brown, about 8 minutes. Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
- Add puréed and whole beans, Cubanelle pepper halves, cilantro, bay leaves, salt, oregano, pepper, and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken). Remove and discard Cubanelle pepper halves, cilantro, and bay leaves, then serve.
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- Heat half the oil (2.5 Tbsp) in an iron pot over low heat and add cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato sauce.
- Add beans, also while stirring, and season with salt. Once heated through, add water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don't low-ball it).
- Stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
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