Puerto Rican Sofrito Beans with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup uncooked long-grain rice2 cups water1-1/4 teaspoons salt, divided1 medium green bell pepper, cut into quarters1 small onion, cut into quarters1/2 cup chopped fresh cilantro2 tablespoons olive oil1 tablespoon minced garlic1 teaspoon ground cumin1/4 teaspoon ground red pepper2 medium tomatoes, chopped1 can (8 ounces) tomato sauce1 can (15 ounces) black beans, rinsed and drained1 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.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.
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.
Nutritional Info 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
Member Reviews