Puerto Rican Sofrito Beans with Rice

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • 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

View full nutritional breakdown of Puerto Rican Sofrito Beans with Rice calories by ingredient


3 ww points per serving 3 ww points per serving
Number of Servings: 8


    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.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.

TAGS:  Vegetarian Meals |