Puerto Rican Sofrito Beans with Rice

Puerto Rican Sofrito Beans with Rice

Puerto Rican Sofrito Beans with Rice


Makes 8 servings


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


  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.


For a special touch, stir a handful of chopped cilantro and finely chopped red bell pepper into the rice just before serving.

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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