Join Fratello Law’s elder law attorney Alida DeMarco and estate planning paralegal Maria Garcia as they celebrate their rich Hispanic heritages with delicious family recipes.
In this video, Maria illustrates how to cook Moro de Habichuelas, one of the most common dishes on the Dominican table. It is a delicious traditional rice and beans Dominican dish which is fairly easy to make and pairs well with Pollo Guisado (Stew Chicken), Pernil (Roasted Pork), Carne Guisada (Stew Beef) and more.
Alida was born in Panama City, Panama. Her fluency in Spanish has allowed her to expand the reach of her legal services to a broad spectrum of our community. Maria has strong roots in the Dominican Republic and is fluent in Spanish and Italian.
MORO DE HABICHUELAS
3 tbsp. vegetable oil
1 small red onion, diced
2 cloves garlic, minced
1 tbsp. cilantro, chopped
2 tbsp. tomato sauce
2 chicken bouillon cubes
1 packet Sazon cilantro y achiote
1 tsp. oregano
½ tsp. Adobo
½ tsp. ground black pepper
1 (15 oz.) can red or pinto beans
3 cups of water
3 cups of rice
Yield: 6-8
Prep time: 5 – 1 0 M I N
Total time: 4 5 M I N
D I R E C T I O N S
Heat oil over medium heat in large cast-iron pot. Saute garlic, onion, tomato sauce, cilantro, bouillon, sazon, adobo, oregano, and pepper for 2-3 minutes until onion is soft. Add the undrained, unrinsed beans and the water. Bring to a boil then add rice and stir. Once rice absorbs water, reduce heat to low and cook for 25 minutes. Let stand for 5 minutes after, then serve and enjoy!