Dominican Rice and Beans - Moro de Habichuela Negras - Black Beans and Rice Recipe скачать в хорошем качестве

Dominican Rice and Beans - Moro de Habichuela Negras - Black Beans and Rice Recipe

SUBSCRIBE HERE:    / inthekitchenwithjonnyj   Stewed chicken/Pollo guisado Dominicano:    • Dominican Stewed Chicken (Pollo Guisado Do...   Dominican meatballs:    • Dominican Meatballs (Como Hacer Albóndigas...   FOLLOW ME HERE, GUYS! Instagram:   / jonny.photos   Facebook:   / kitchenwithjonny   Twitter:   / jonnymejia23   INGREDIENTS 4 Tbsp cooking oil 1 small onion, minced or sliced 1 tsp garlic paste or 2 minced gloves 1-1/2 tsp white distilled vinegar 3 knorr chicken bouillon cubes 1/4 cup tomato paste 2 Tbsp manzanilla olives, optional 1 (15 oz) can black bean or pink beans Half of a cubanelle pepper 3 cups long grain rice 3-1/2 cups water 1 tsp salt or sazón 4 springs cilantro INSTRUCTIONS 1. Heat oil in a pan with high sides over medium heat. Cook onion vinegar, and garlic paste for about 3 minutes stirring occasionally. Add chicken bouillons, tomato paste and olives, mix to dissolve bouillons. 2. Add can of beans, and cubanelle pepper and stir to combine. Add rice, water and mix together. At this point add salt or sazón, stir and add few springs of cilantro. Cook until the water evaporates. 3. When the water has evaporated cover with a tight-fitting lid and simmer over low heat for 20 minutes. 4. 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. 5. Serve with a green salad and meat of choice.