Authentic Puerto Rican Sofrito Rice & Beans Recipe

INGREDIENTS

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

PREPARATION:

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. This recipe appears in: Island 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