Servs: 4 Prep: 20m Cook: 30m
This recipe is from the Dominican Republic. It is a common recipe to see at least once a week in the dominican home.
- 1 cup of Rice
- 1 can of black beans (or any other kind of beans, even corn)
- 2 Tablespoon of Olive oil
- 1 cube chicken bouillon (low sodium if possible)
- 1/2 teaspoon of minced garlic
- 1/4 cup diced white onions (red ones are even better)
- 1/8 cup diced celery
- 1 Tablespoon of minced green olives with pimento
- 1/4 cup of Hunt's Diced tomatoes (with basil, garlic & oregano)
- 2 Tablespoon of Spaghetti Sauce (Optional)
- Salt is optional
- Heat 2 Tablespoons of Oil (I use olive oil) on medium heat, in a 2 quart non-stick pot.
- Cook diced celery, onions, diced tomatoes, green olives and garlic until the onions look tender.
- Add the bouillon until it becomes part of the mix.
- If using spaghetti sauce add it.
- Add the can of beans, plus a can and a half of water (I rinse the beans can and pour the water into the mix)
- Continue stirring for a minute, then let it simmer.
- When it starts boiling add the rice, stir some more.
- When it starts boiling again cover the pot, turn down the heat to simmer
- Let it cook for 20 minutes, do not uncover it during this time.
- After the 20 minutes, uncover and move rice and beans around with a big spoon, cover again for 10 more minutes.
- After the 10 minutes, the rice and beans should be ready to eat.