- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 193.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 746.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 9.1 g
- Protein: 8.8 g
Puerto Rican Sofrito Beans with RiceSubmitted by: BUN3KIN
Introduction3 ww points per serving 3 ww points per serving
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
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.
Number of Servings: 8
Recipe submitted by SparkPeople user BUN3KIN.