Puerto Rican Beans & Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Salt & Pepper2 teaspoons cumin2 teaspoons oregano1 teaspoon paprika1 bay leaf1/4 teaspoon cayenne pepper1 red bell pepper1/2 large yellow onion2 cloves garlic1 can red kidney or black beans1 dry cup white rice (we like jasmine rice)8 oz turkey smoked sausage (packaged)1 1/2 cup chicken stock2 tbsp olive oil1 can diced tomatoes (with juice)
1. Preheat the oven to 350
2. Prep all ingredients. Dice the red pepper, onion, and garlic. Rinse the beans. Remove the sausage casing and dice into chunks.
3. Heat 1 tbsp olive oil in pan. Fry sausage until it is crispy and well browned. Remove sausage from pan and set aside.
4. Add more oil to the pan. Make a sofrito by sauteing the onion, pepper, and garlic until very, very soft. Add the spices.
5. Stir in dry rice to coat with the sofrito.
6. Add the tomatoes (with juice) and broth, season with salt and pepper to taste. Return the sausage to the pan.
7. Bring the mixture to a boil and let simmer for 5 minutes.
8. Cover and place in oven for 20 minutes, or until rice is tender and has absorbed all the liquid.
9. Remove and serve, be careful the pan and lid are HOT! Enjoy!
This makes 5 servings (appx. 1 1/2 cups per serving).
Number of Servings: 5
Recipe submitted by SparkPeople user LJFISK.
2. Prep all ingredients. Dice the red pepper, onion, and garlic. Rinse the beans. Remove the sausage casing and dice into chunks.
3. Heat 1 tbsp olive oil in pan. Fry sausage until it is crispy and well browned. Remove sausage from pan and set aside.
4. Add more oil to the pan. Make a sofrito by sauteing the onion, pepper, and garlic until very, very soft. Add the spices.
5. Stir in dry rice to coat with the sofrito.
6. Add the tomatoes (with juice) and broth, season with salt and pepper to taste. Return the sausage to the pan.
7. Bring the mixture to a boil and let simmer for 5 minutes.
8. Cover and place in oven for 20 minutes, or until rice is tender and has absorbed all the liquid.
9. Remove and serve, be careful the pan and lid are HOT! Enjoy!
This makes 5 servings (appx. 1 1/2 cups per serving).
Number of Servings: 5
Recipe submitted by SparkPeople user LJFISK.
Nutritional Info Amount Per Serving
- Calories: 372.6
- Total Fat: 10.7 g
- Cholesterol: 30.2 mg
- Sodium: 874.4 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 7.0 g
- Protein: 16.2 g
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