Rice with Beans (Moro de Habichuelas)

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Garlic

  Raw

  2 cloves, minced or 6g

• Cilantro

  Coriander - Freshdirect

  1 tablespoon or 1g

• Tomato sauce

  Canned

  2 tbsp or 31g

• Chicken broth bouillon

  Dry, cubes

  2 cube or 8g

• Culantro Y Achiote Sazon Seasoning

  La Flor

  ¼ tsp or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Adobo

  Castella

  ½ teaspoon or 50g

• Pepper

  Spices, black

  ½ tsp or 1g

• Red Kidney Beans

  in Water - Sainsbury's

  1 can or 400g

• Water

  Plain, clean water

  2 ½ cup or 592g

• White rice

  Long-grain, regular, raw, enriched

  3 cup or 555g

Directions

1. 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.
2. 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.
3. 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.
4. Serve warm with a side of your choice.
5. Recipe by: Vanessa (source: https://mydominicankitchen.com/rice-beans-moro-de-habichuelas/)

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