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.

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!

Good luck!