Puerto Rican Sofrito Beans with Rice
Makes 8 servings
|1||cup uncooked long-grain rice|
|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|
- 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.
For a special touch, stir a handful of chopped cilantro and finely chopped red bell pepper into the rice just before serving.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||22 %|
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