Dominican Moro With Coconut Recipes
DOMINICAN MORO DE HABICHUELAS NEGRAS ( RICE AND BEANS)
Similar to Puerto Rican and Cuban, rice and beans. This is the version from the Dominican Republic. This is a staple dish for Christmas. We also make the same with red kidney beans. Try to boil your own beans instead of using the canned type. I find it makes a great difference. Just put about 2-3 cups of raw beans in 4-5 cups of water and boil over very low heat for 4-6 hours until the bean can be easily be squeezed between your fingers. Then you can freeze or refrigerate them in its own water. When using them for the rice use the same water they were boiled in, much more flavorful.
Provided by Kitty Kat Cook
Categories Rice
Time 45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot over medium heat and add the garlic, onions, oregano, pepper, parsley, and salt. Sautee for a minute then add the bouillon, stir until dissolved. Add the tomato paste and stir until heated.
- Add the beans and stir with your base. Heat for about a minute stirring constantly. Don't let it stick or burn. Increase heat to maximum and carefully add 1 cup of the water and allow it to simmer. When it starts to simmer, add the rice, stir and add the rest of the water. (at this point you should test for salt, it should be a bit saltier than you'd prefer because the beans and rice will absorb most of it). Bring to a boil.
- When it starts to boil reduce heat to the lowest possible and cover with a lid.
- After 15 minutes remove the lid, most of the water should have been reduced. Throw in the whole spring of cilantro and give everything a good stir from bottom to top. Cover again and let it cook for 10-15 more minutes.
DOMINICAN MORO WITH COCONUT
Rice dish from the Dominican Republic. Serve with a salad and fried fish or meat for a comforting Caribbean meal.
Provided by hannyfred
Time 25m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Heat the oil in a large pot and add the shallot, garlic, coriander and oregano. Stir every now and again so the garlic doesn't burn and keep on a medium heat.
- When the onion has turned translucent (about 5 mins) add the tomato paste and cook for 1 minute.
- Add the tin of pigeon peas with their water to the pan and then add a tin of water and crumble the stock cube in. Then stir in the coconut milk and salt and leave until the mixture is bubbling.
- Pour the rice into the pot and mix so that it is covered by the liquid. Leave to cook uncovered until the water is evaporated but the rice is still moist. Taste to see if the rice is soft, if not add some more. When ready, take of the heat and cover for 5 mins so that the rice steams before serving.
RICE WITH PIGEON PEAS AND COCONUT | GOYA
Experience the authentic flavors of the Dominican Republic with this Rice and Pigeon Peas with Coconut recipe (called Moro de Guandules con Coco in the Dominican Republic). Here, tender grains of extra-long rice are cooked with plump pigeon peas, traditional spices and creamy coconut milk for a rice dish that steals the show on the dinner table. Passed down through generations of Dominican cooks, this recipe captures the essence of the island. Key GOYA products make it easy for everyone to make at home.
Provided by Clark J.
Categories Beans
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in medium, heavy pot over medium-high heat. Add onion, garlic, cilantro and oregano. Cook, stirring occasionally, until onions soften, about 5 minutes. Add tomato paste; cook, stirring, until paste begins to caramelize, about 2 minutes more.
- Add pigeon peas, chicken bouillon mixture, coconut milk and salt to pot; bring to boil. Stir in rice; return water to boil. Boil 1 minute. Reduce heat to medium. Simmer, without stirring, until water completely evaporates. Stir rice from bottom up. Reduce heat to lowest setting; cover pot. Cook, covered, until rice is completely tender, about 20 minutes.
- Fluff rice with fork; serve.
Nutrition Facts : Calories 552, Fat 11.1, SaturatedFat 7.8, Sodium 300.1, Carbohydrate 92.3, Fiber 13.5, Sugar 0.4, Protein 22.7
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- Cook vegetables: Heat 1 tablespoon of oil in a 1 1/2 gl [6 lt] iron pot and add the cilantro, celery, capers, garlic, olives, thyme, peppers, oregano and salt and cook and stir for a minute. Add the peas, also while stirring.
- Cook rice: Once the vegetables are well heated, add water, tomato sauce, and coconut milk and bring to a boil. Stir in rice and simmer over medium heat, stirring regularly, and removing as much as you can of the rice that sticks to the bottom. When all the water has evaporated cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover, stir in the remaining oil. Move the rice from the bottom to the top so it cooks uniformly. Cover again and simmer another 5 minutes.
- Try rice: Uncover and taste. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.
- Serve: This dish should be served warm and goes better with meat or fish (one of our guisados)
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