Vegetarian Moro With Beans And Rice Recipe

About this recipe

A hearty and gluten-free dinner option featuring rice and beans cooked together with fresh vegetables and aromatic spices. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 370G Belazu Mixed Beans
• 1kg 1kg Green Pepper
• 2 kg, 3 kg Indian Onion - 2 Kg & 3 Kg
• 250 G Veenas Fresh Garlic
• 830G Turkish Tomato Paste, 830G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 50G Picard Chopped Coriander
• - Schwartz Oregano
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Ktc Vegetable Oil

Instructions

1. 1. Clean and wash the rice thoroughly, then set it aside.
2. 2. Heat 1 tablespoon of oil in a large pan over medium heat. Add the chopped red bell pepper and stir-fry for 2-3 minutes until softened.
3. 3. Add the diced onion, minced garlic, chopped fresh coriander, diced green pepper, oregano, vinegar, salt, and tomato paste to the pan. Stir-fry for another 3-4 minutes, adding a splash of water if the mixture becomes too dry.
4. 4. Stir in the drained and rinsed beans and cook for 3 minutes, allowing the flavors to combine.
5. 5. Add the washed rice to the pan and stir well to coat it with the vegetable mixture. Cook for 2-3 minutes, stirring frequently.
6. 6. Pour in hot water (enough to cook the rice) and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer until the rice is tender and the water is absorbed, about 15-20 minutes.
7. 7. Once the rice is cooked, drizzle the remaining oil over the top and gently stir. Cook for an additional 5 minutes on low heat.
8. 8. Serve the dish warm, accompanied by a fresh avocado and tomato salad for a complete meal.