Puerto Rican Sofrito Beans with Rice
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Puerto Rican Sofrito Beans with Rice." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/puerto-rican-sofrito-beans-with-rice-recipe.htm> 06 July 2008.
Puerto Rican Sofrito Beans with Rice
Yield: Makes 8 servings
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:
1.
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.
2.
Meanwhile, place bell pepper, onion and cilantro in food processor; process until finely chopped.
3.
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in: Island