Moro de habichuelas rojas con maiz | Cocinando con Ros Emely

red beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often less expensive and still provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is less expensive and has a longer shelf life.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Heat 3 tablespoons of olive oil in a pot over medium-high heat.

Add 1 can of red beans to the pot.

Add 2 teaspoons of chopped garlic and onion, and some chopped green bell pepper and fresh cilantro.

Season with 1/2 teaspoon of black pepper, 1 teaspoon of oregano, 1 tablespoon of garlic powder, and 1 tablespoon of salt or to taste, and mix well.

Cook for 5 minutes.

Add 1 cup of corn (frozen or canned) and mix well.

Add 1/2 cup of tomato sauce and 3 cups of water, and bring to a boil.

Once boiling, add 2 1/2 cups of jasmine rice and mix well.

Let the rice absorb most of the water for about 5 minutes while still on medium-high heat.

Reduce heat to low, cover the pot, and cook for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level: