3.Add in the rice and bring to a simmer, stirring frequently to avoid excessive sticking. 4.When water has evaporated, turn off heat, cover with a tight-fitting lid and allow to sit for 15 minutes.

Never doubt the power of vegetables. Dominican moro relies on the flavorful punch of several veggies. Moro isn’t unique to the Dominican culture, but the ways of cooking it differ; Cubans use more ...

The empanadas, the plantain chips, the moro (rice and beans cooked together) are all based on the recipes she learned from her family, who are from the Dominican Republic.