Rice with Beans

In some Latin American countries this dish is commonly known as Moro, and it is a staple in many households. This dish is tasty and very simple to make. It is also a wonderful infant meal because it is well balanced, with carbs and loads of protein. You can make it with other beans such as pinto or black, have it as a side dish for fish or meat, or eat it with veggies or an onion salad.

Ingredients:

2 cups of soft red kidney beans
2 cups of rice
1/2 of a small onion, diced
1 teaspoon bouillon (optional)
2 garlic cloves, chopped
2 tablespoons of tomato paste
1/2 teaspoon of ground oregano
1 tablespoon of fresh cilantro, chopped
3 1/2 cups of water
2 tablespoons of pure olive oil
Salt and pepper

Preparation:

1. Add the olive oil to a 3 quart saucepan over medium heat.

2. When hot add the onions, and sweat for a few minutes until translucent.

3. Add the garlic, oregano and cilantro, and sweat until fragrant.

4. Next incorporate the beans, bouillon, and tomato paste. Add salt and pepper to taste, but keep in mind that rice absorbs a lot of salt, so you may want to add a little more than usual.

5. Once everything is mixed in, add the rice and the water. Stir and allow for it to come to a boil, then immediately lower the heat to low and cook covered for 20 minutes. If you use brown rice, cook for 40 minutes.

Serve hot. Super rico!