Dominican Rice and beans
As a good Latina, I am always having the required rice and beans with most of my protein. I know, crazy, but I cannot help it! When I think back to my childhood they were basically served with everything. Now as an adult I make big batches to always have on hand. So remember this when making yours. Trust me, you are going to want leftovers. 😉
This time I made the recipe with canned beans because it is the easiest and fastest way, but soon I will show you how to make them from scratch. I truly believe that the flavors are even more intense when made that way. For now, I feel the easy way is a great introduction to this bean recipe.
White Rice Ingredients:
4 cups long grain rice
5 cups water
2 tbs salt
5 tbs corn oil
Directions:
In a large pot over high heat, bring water to a boil after adding the salt.
Once at a boil, add the rice and stir well.
Bring to a boil again while stirring frequently.
Once water evaporates, lower heat to low and add corn oil. Stir well and cover.
Cook on low for 25 minutes. Do not uncover.
After 25 minutes, uncover, stir fluffing up the rice.
Cover again and cook for another 5 minutes.
Dominican White Rice
Ingredients
- 4 cups long grain rice
- 5 cups water
- 2 tbs salt
- 5 tbs corn oil
Instructions
- In a large pot over high heat, bring water to a boil after adding the salt.
- Once at a boil, add the rice and stir well.
- Bring to a boil again while stirring frequently.
- Once water evaporates, lower heat to low and add corn oil. Stir well and cover.
- Cook on low for 25 minutes. Do not uncover.
- After 25 minutes, uncover, stir fluffing up the rice.
- Cover again and cook for another 5 minutes.
Video
Beans Ingredients:
1 29 oz Goya Black Beans can
2 tbs corn oil
¼ cup onions, chopped
1 tsp garlic, minced
½ cup red and green peppers (combined), chopped to taste
1 tbs lime juice
1 tbs soy sauce
1 tbs white vinegar
1 tbs adobo (more if needed after you taste towards the end)
1 tbs ground oregano
2 tbs Goya salad Olives
1 8 oz can Goya tomato sauce
¼ cup fresh cilantro, chopped
(Water filled 29 oz can) where the beans came in
Directions:
In a large saucepan, over medium heat, add oil. Heat for about 2 minutes.
Add onions and stir for about 1 minute. Add peppers and stir again.
Then add garlic and stir for another minute.
Add lime juice, soy sauce, white vinegar, adobo, oregano and salad olives. Stir well.
Add the tomato sauce and cilantro. Stir well.
Add the beans and again stir well.
Add the water and bring to a boil.
Once at a boil, lower heat to simmer and cook for about 10 minutes.
With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you’d like.
Cook until beans reach the desired thickness or consistency.
Note:
You can replace the beans to any other type like red beans, romano beans, pinto beans, pink beans, etc.
Dominican Beans
Ingredients
- 29 oz can Goya Black beans
- 2 tbs corn oil
- 1/4 cup onions chopped
- 1 tsp garlic minced
- 1/2 cup red and green peppers (combined) chopped
- 1 tbs lime juice
- 1 tbs soy sauce
- 1 tbs white vinegar
- 1 tbs adobo more if needed after you taste towards the end
- 1 tbs ground oregano
- 2 tbs Goya Salad Olives
- 8 oz can tomato sauce
- 1/4 cup fresh cilantro chopped
- 29 oz` water, fill empty beans can
Instructions
- In a large saucepan, over medium heat, add oil. Heat for about 2 minutes.
- Add onions and stir for about 1 minute. Add the peppers and stir again for a minute.
- Add garlic and stir for another minute.
- Add lime juice, soy sauce, white vinegar, adobo, oregano and salad olives. Stir well.
- Add the tomato sauce and cilantro. Stir well.
- Add the beans and again stir well.
- Add the water and bring to a boil.
- Once at a boil, lower heat to simmer and cook for about 10 minutes.
- With a strainer or fork, crush some of the beans over the saucepan and return. This will thicken up the beans a bit. So you can do this as much as you'd like.
- Cook until beans reach the desired thickness or consistency.
Can you make a recommendation on a substitute for auyama? Everyone uses for their beans in DR and I cannot find it in USA
Hi Dawn! Thank you for commenting! We use pumpkin instead of auyama. My mom buys a whole one or one that is cut up in chucks and freezes them in ziploc bags. Always handy for beans and Dominican style soups.
Can the recipe be cut in half? If so I wonder if I also adjust 25min cook time?
Hi Farrah! Yes, you can cut in half but the rice will still need 25 minutes and the extra 5 after you fluff it. If you are happy with it after the 25 minutes, you can serve as is. I hope my answer got to you in time! 🙂
The recipe never says when to add the beans!
OMG! You are the first ever to point it out! I’ll fix! You add the beans after you put the tomato sauce and cilantro. Stir well and then add the water, etc. Thank you again for pointing this out! 🙂
I’ve made this recipe so many times since I commented 2 years ago – my family loves it so much – thank you for sharing it <3
Looking forward to delicious dishThank you for this recipe, Ihaveny tried it yet but will on weekend.
Thank you for letting me know Roberta! I am positive you are going to love them!
I am actually making the rice and beans with my Dominican fried chicken wings for dinner tonight. My one son keeps asking for them! 🙂
When do you add the peppers?
Also is it 1/4 cup green peppers n 1/4 cup red pepper to tap 1/2 cup combined?
Or is 1/2 cup of green peppers n 1/2 cup of red peppers?
Thx
Hi Denise! Sorry it’s not in the instructions. Add the peppers right after the onions. I meant 1/2 cup total, combined of chopped peppers. I will fix the post and make sure it’s clear. Thank you for pointing that out. Super appreciated!!! In the video you can see the complete process. You can skip all my crazy talking! LOL
Can I substitute corn oil for a different type of oil? I just did groceries and didn’t purchase corn oil and it’s already a hassle going out to get groceries lol.
Yes, you can. Just not olive oil. Do you have canola or vegetable oil?
The rice was almost perfect – just like my mother’s. I found it to be too salty For my taste, however. I think I would reduce it to 1 tbs next time. Thank you for the recipe!
You are welcome! I am glad you liked it!
If I make the rice in a rice cooker, would I add the oil at the beginning or end?
I would add it at the beginning but not too much as a rice cooker cooks very differently than a stove would. I personally have never used a rice cooker but I also know that I definitely would want oil in it. I hope my reply helps!
So after a trip to Punta Cana I wanted to attempt to recreate the heavenly rice and beans we had almost every night at dinner. Your recipe is fantastic. Obviously not exactly the same but better because I can make them at home! And we had them with the Dominican Fried wings! Also delish. Even my super picky kid loved them. I did find it to be almost too salty so next time I’ll add more water to my beans and be sure to use low sodium soy sauce.
Thanks!
Thank you Rene! Yes, for some they may feel salty but I am glad you tailored it to your needs. That is what I always tell everyone, make it your own! I am grateful that you gave my recipe a try!!! I hope you give a few others a try too!
Do you drain the beans before you add them?
Hi! Thank you for contacting me with your question. You don’t have to. I do depending on how thick I want my beans to be. Here, I didn’t because I wanted them more creamy.
Regarding the rice recipe, 2 TBSP is way too much IMO. I would recommend only 1 TBSP or even less.
Thank you for your comment. When you are reborn as a Dominican then I will listen to your opinion. This a Dominican recipe, and I show you how to make it the way we make it. Many use way more than me. Please don’t tell people how to cook their native food.
I do make rice on the stove, but normally use the rice cooker. Been married for 40 years to a Cubano and my mother-in-law used to make the best rice and beans ever similar to yours but the Lord has her in a better place. The video kind of scared me when you poured the oil in, but I did see the correct amount in your recipe I myself normally use extra-virgin olive oil, tomāto tomãto,lol. My question is you say adobe, adobe has many different seasonings can you please be more specific, thank you. Looking forward to your reply. Greg G
Hi Greg!
Thank you so much for reaching out. I know that the amount of oil can be intimidating but the only reason we do that much is to get a moist crunchy rice at the bottom. You can do less. I must note that olive oil does have a different undertone in taste so if you can, at least the first time, try it with either corn oil or vegetable oil. Then try it with olive oil so you can compare.
Now, the adobo. Adobo is a mixture of spices. Goya is the top selling brand but it is loaded with salt, etc. Now I use Loisa, they are organic and not salty at all, much healthier for us. It is now the only adobo I use. Their website is http://www.loisa.com. I hope I was helpful!
I’m excited to try this recipe! Do you drain the beans before adding them to the saucepan, or use the beans with the canned liquid?