(moro de habichuela rojas)

Prep Time: 5-10 minutes
Servings: 4-6
Cooking Time: 30 minutes

2 cans of small red kidney beans
3 cups of long grain white rice
½ teaspoon of hot pepper flakes (optional)
1 tablespoon of tomato paste
2 tablespoon of pitted olives
1 tablespoon of white vinegar
5 cups of water
1 cup of oil
2 Maggi chicken buollions
1 teaspoon of salt (to taste)

2 large cloves of garlic
1 small bunch of cilantro (about 5 stems)
½ teaspoon of freshly ground black pepper
½ onion
1/4 teaspoon of oregano
2 aji gustosos
3 twigs of thyme

TIP: Rice is best cooked when you use a pot


Blend the last 7 ingredients in blender

On medium heat, in a deep and thick bottom pot heat oil, saute herbal blend, olives and tomato paste for 2 minutes

Drain beans and add it to the sofrito. Add the chicken bouillons and stir for 30 seconds

Wash rice until water runs clear and drain well

Add rice to the pot and stir for 30 seconds. Add water, stir

Cook on medium to high heat until it simmers. Stirring occasionally

Once it simmers, turn heat to low setting and cover tightly for 20-25 minutes

Serve with churrasco, salad, or your favorite meat