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.
For a special touch, stir a handful of chopped cilantro and finely chopped red bell pepper into the rice just before serving.
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.
|Calories from Fat||22 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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