Moro (Rice and Beans)

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A mixture of rice and beans, a simpler alternative to the traditional ‘Bandera Domincana’.


4 cups rice
2 cups boiled (or canned) black beans
6 cups water
6 tablespoons oil
4 teaspoons tomato paste
¼ cup chopped green peppers
1 pinch oregano
½ teaspoon crushed garlic
1 teaspoon coriander/cilantro
½ teaspoon thyme leaves
Salt to taste
1 tablespoon capers (optional)
1 cube chicken bouillon (optional)


Heat 3 tablespoons oil in a pot and add the cilantro, thyme, capers, garlic, oregano and salt.
Add tomato paste while stirring.
Add beans and the chicken bouillon

Once mixture is heated through, add water and bring to boil.
Add rice and stir regularly to avoid excessive sticking.
When all liquid has evaporated, cover with a tight-fitting lid and simmer over very low heat.
Wait 15 minutes, uncover, stir and add remaining oil.
Cover again and wait another 10 minutes.
Rice should be firm but tender inside.
If necessary, cover and leave another 5 minutes over very low heat.


Hot with meat or seafood and a side dish.

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