+Anne Coleman

Wednesday, March 04, 2009

Veggie Wednesday: Sofrito Rice and Beans

Sofrito Rice and Beans
Sofrito Rice and Beans

Sofrito is an ingredient that plays a very large role in any type of Hispanic cooking. However, there are two distinct ways of making it; one involves tomatoes and one does not. I've used both and it really depends on my mood as to which will find its way into a dish, but for this dish it was the green sofrito made without tomatoes.

This sofrito is another of those things I made by throwing together the ingredients until it 'looked good'. There is a good recipe for it HERE. I simply tossed green peppers, cilantro, garlic and onion into the blender and chopped it fine. I store mine in the freezer in small batches until needed.

This isn't a typical Hispanic recipe - just something I made for lunch when this was all that I had on-hand.

Sofrito Rice and Beans
Printable Recipe

2 tablespoons oil
1 cup green sofrito
2 cups uncooked rice - rinsed
3 cups cooked pinto beans
4 cups water plus more as needed

Heat oil in a heavy bottomed pot and add sofrito. Cook and stir until fragrant. Add rice and toss until well coated with oil and sofrito. Add beans and stir until well mixed. Add 4 cups of water and reduce heat to very low. Cover tightly and check every 5 minutes - stirring to keep rice from sticking. This is completely contrary to the usual method of cooking Puerto Rican rice and beans - that one you want to have stick to the pot!

Add water if necessary and cook with the lid on until the rice is tender. Salt if necessary and serve.


kat said...

Its got some great color

Judy@nofearentertaining said...

Looks yummy and cilantro is one of my favorites!

Maria said...

Just found your blog. Loving it!