Sofrito Rice & Beans

• Produce

  • 1 cup Beans
  • 3/4 Bell pepper, orange small
  • 1 handful Cilantro
  • 2 Garlic cloves
  • 1 packet Goya cilantro con achiote
  • 1 Onion, small

• Pasta & Grains

  • 2 cups Basmati rice

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Liquids

  • 4 cups Water

• Other

  • 1 packet Goya con azafran

Found on foodwinethyme.com

Description

Ingredients

• ¾ orange bell pepper, small dice
• 2 garlic cloves, minced
• 1 onion, small dice
• handful of cilantro, about ¼ cup
• 1 packet Goya cilantro con achiote
• 1 packet Goya Con Azafran
• 2 cups basmati rice
• 4 cups water
• salt to taste
• 1 cup beans (pinto, kidney, black), drained and rinsed
• 1 tbsp canola oil

Directions

• Heat oil in a pot. I like using my Dutch Oven, but a regular pot will also work well.
• Add onion, bell pepper and garlic. Sauté over medium heat, until vegetables are soft (5 minutes), then add cilantro.
• Stir in rice, pour in water, add Goya seasoning packets and beans. Taste for salt and add more if necessary. (I added about 1 tsp)
• Cover and simmer on low until the water is gone and the rice is fully cooked. Its important to let the rice cook without disturbing it.
• Once done, fluff with a fork and enjoy.

Nutrition