▁is ▁not ▁there . ▁Similarly , ▁rice ▁that ▁has ▁been ▁to asted ▁in ▁veget able ▁oil ▁before ▁it ▁is ▁bo iled ▁is ▁techn ically ▁. ▁ ▁In ▁Colomb ian ▁cu is ine , ▁ ▁is ▁called ▁ ▁which ▁is ▁made ▁with ▁only ▁long ▁green ▁on ion ▁and ▁tom ato , ▁or ▁ ▁is ▁made ▁mostly ▁of ▁tom ato , ▁on ion , ▁cor i ander , ▁c umin ▁and ▁sometimes ▁gar lic ; ▁it ▁is ▁used ▁when ▁cook ing ▁ste ws , ▁me ats , ▁rice , ▁as ▁a ▁dip ▁or ▁spread ▁for ▁are pas ▁or ▁other ▁street ▁food s ▁and ▁other ▁d ishes . ▁ ▁In ▁Cub an ▁cu is ine , ▁ ▁is ▁prepared ▁in ▁a ▁similar ▁fashion , ▁but ▁the ▁main ▁components ▁are ▁Spanish ▁on ions , ▁gar lic , ▁and ▁green ▁bell ▁pe ppers . ▁It ▁is ▁a ▁base ▁for ▁be ans , ▁ste ws , ▁r ices , ▁and ▁other ▁d ishes , ▁including ▁ ▁and ▁. ▁Other ▁secondary ▁components ▁include ▁tom ato ▁sau ce , ▁dry ▁white ▁wine , ▁c umin , ▁bay ▁leaf , ▁and ▁c il ant ro . ▁ ▁( kind ▁of ▁sp icy , ▁c ured ▁sa usage ), ▁ ▁( s alt ▁p ork ) ▁and ▁ham ▁are ▁added ▁for ▁specific ▁reci pes , ▁such ▁as ▁be ans . ▁ ▁In ▁Domin ican ▁cu is ine , ▁ ▁is ▁also ▁called ▁, ▁and ▁is ▁a ▁liquid ▁mixture ▁containing ▁vin eg ar , ▁water , ▁and ▁sometimes ▁tom ato ▁ju ice . ▁A