When red kidney beans are cooked together with fresh vegetables, tomato sauce and rice under 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. This delicious vegan rice-and-beans recipe can be served on its own or with avocado and a fresh salad.
1/2 small yellow onion, finely chopped (about ¼ cup)
1/4 green bell pepper, finely chopped (about ¼ cup)
1 tbsp Goya minced garlic (or similar)
1/4 cup Goya capers (or similar), optional
1/4 cup Goya manzanilla olives, sliced (or similar)
1 tsp Goya oregano leaves (or similar)
2 tbsp Goya tomato sauce (or similar)
1 can (15.5 oz) Goya red kidney beans, drained and rinsed (or similar)
1 tsp Goya salt (or similar)
1 cup Canilla extra long grain rice (or similar)
1 tbsp fresh cilantro, chopped
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 15-20 minutes. Add cilantro to pot; fluff rice with fork. Serve.