Puerto Rican Sofrito Beans with Rice
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Puerto Rican Sofrito Beans with Rice
YIELD Makes 8 servings
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INGREDIENTS
| 1 | cup uncooked long-grain rice |
| 2 | cups water |
| 1‑1/4 | teaspoons salt, divided |
| 1 | medium green bell pepper, cut into quarters |
| 1 | small onion, cut into quarters |
| 1/2 | cup chopped fresh cilantro |
| 2 | tablespoons olive oil |
| 1 | tablespoon minced garlic |
| 1 | teaspoon ground cumin |
| 1/4 | teaspoon ground red pepper |
| 2 | medium tomatoes, chopped |
| 1 | can (8 ounces) tomato sauce |
| 1 | can (15 ounces) black beans, rinsed and drained |
| 1 | can (15 ounces) red beans, rinsed and drained |
PREPARATION:
- Combine water, rice and 3/4 teaspoon salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed.
- Meanwhile, place bell pepper, onion and cilantro in food processor; process until finely chopped.
- Heat oil in large skillet over medium-high heat. Add bell pepper mixture, garlic, remaining 1/2 teaspoon salt, cumin and ground red pepper; cook 5 minutes. Stir in tomatoes and tomato sauce; cook 5 minutes. Stir in beans; cook 5 minutes. Serve bean mixture with rice.
Serve it with Style
Press cooked rice into coffee or custard cups sprayed with nonstick cooking spray. Unmold onto individual plates or bowls; serve bean mixture around rice.
Note
For a special touch, stir a handful of chopped cilantro and finely chopped red bell pepper into the rice just before serving.
This recipe appears in:
Island
NUTRITIONAL INFORMATION:
| Sodium | 1058 mg |
| Protein | 8 g |
| Fiber | 8 g |
| Carbohydrate | 41 g |
| Saturated Fat | 1 g |
| Total Fat | 6 g |
| Calories from Fat | 22 % |
| Calories | 229 |
DIETARY EXCHANGE:
| Vegetable | 3 |
| Starch | 2-12 |
| Fat | 1 |
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