Dominican Republic Rice and Beans

Dominican Republic Rice and Beans, paired with Chili Relleno Meatballs

My sister used to have a neighbor who was from the Dominican Republic.

She taught my sister to make this dish, who then taught me.

For some perspective, imagine a woman from another country teaching YOU to make something with no measurments, just adding a “little of this, and a dash of that.”

We have done our best to give you mesurements, but you may need to alter the amounts to fit your tastes and needs.

You will need:

1 onion

1-2 stalks of celery

1-2 cloves, or 1 tsp minced garlic

1/2 – 1 whole bunch of cilantro

1 tsp oregano

3 tsp chicken bouilon

1 tsp Adobo seasoning

1 1/2 tsp white vinegar

1 15 oz can black beans

1 15 oz can stewed tomatoes

1 Tbs oil

2-3 cups rice (depends on how much you want)

2-3 cups water (according to how much rice you used)

Mince your onion and saute it in the oil over medium heat.

 Chop the celery.  I like my celery in very small pieces.

Add it to the pan with the onions.

 

Give the cilantro a rough chop, discarding the ends.

Add it to the onions.

Also add the garlic, and cook for a few minutes, til the onion starts to get soft and translucent.

Then add the stewed tomatoes and the beans (undrained), the vinegar, chicken bouilon, adobo, and oregano.

At this point I pour my rice into a rice cooker and then add the onion and tomato mixture from my pan.  I cover with the water and set the rice cooker to cook.  Easy.

If you are not using a rice cooker:

In a heavy bottom pot add your onion and tomato mixture from above, and the water.  Bring your liquid almost to a boil then add the rice and stir.  Cover the pot and reduce heat to low.

Check on the rice and give it a stir every 5 minutes or so.  If the rice is sticking to the bottom of the pot you can add oil 1 Tbs at a time and stir again.  Cook rice for about 20 – 30 minutes.  Taste, you can add more water if you like your rice moister.

 Like I said this recipe is not an exact science, but it’s authentic and it tastes great!

Dominican Republic Rice and Beans

Ingredients

  • 1 onion
  • 1-2 stalks of celery
  • 1-2 cloves, or 1 tsp minced garlic
  • 1/2 – 1 whole bunch of cilantro
  • 1 tsp oregano
  • 3 tsp chicken bouilon
  • 1 tsp Adobo seasoning
  • 1 1/2 tsp white vinegar
  • 1 15 oz can black beans
  • 1 15 oz can stewed tomatoes
  • 1 Tbs oil
  • 2-3 cups rice (depends on how much you want)
  • 2-3 cups water (according to how much rice you used)

Instructions

  1. Start by mincing your onion and saute it in the oil over medium heat. Then chop the celery. (I like my celery in very small pieces.) Add it to the pan with the onions. Give the cilantro a rough chop, discard the ends, add it to the onions.
  2. Also add the garlic, and cook for a few minutes, til the onion starts to get soft and translucent.
  3. Then add the stewed tomatoes and the beans (undrained), the vinegar, chicken bouilon, adobo, and oregano.
  4. At this point I pour my rice into a rice cooker and then add the onion and tomato mixture from my pan. I cover with the water and set the rice cooker to cook. Easy.
  5. If you are not using a rice cooker:
  6. In a heavy bottom pot add your onion and tomato mixture from above, and the water. Bring your liquid almost to a boil then add the rice and stir. Cover the pot and reduce heat to low.
  7. Check on the rice and give it a stir every 5 minutes or so. If the rice is sticking to the bottom of the pot you can add oil 1 Tbs at a time and stir again. Cook rice for about 20 – 30 minutes. Taste, you can add more water if you like your rice moister.
http://eatitandsayyum.com/dominican-republic-rice-and-beans/

Good luck!

2 thoughts on “Dominican Republic Rice and Beans

  1. I also use soy sauce in about an equal amount to the vinegar. I love this rice! It’s also good with a can of corn with or in place of the beans!

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