Veg Times -- Sofrito Rice & Beans

[Guest guest]

* Exported from MasterCook *

 

Sofrito Rice and Beans

 

Recipe By :Vegetarian Times Low Fat & Fast Mexican

Serving Size : 6 Preparation Time :0:00

Categories : Veg Times Low Fat & Fast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

1 green bell pepper -- seeded & diced

3 cloves garlic -- (to 4) miniced

1 14 oz can stewed tomatoes -- drained

3 cups water

1 1/2 cups long-grain white rice

OR brown rice

1 15 oz can red kidney beans -- drained

1 tablespoon chopped pickled jalapeno

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

In a medium saucepan, heat the oil over medium heat. Add the onion, bell

pepper, and garlic and cook, stirring, until tender, 5 to 6 minutes. Stir in

remaining ingredients and bring to a simmer. Cover and cook over medium-low

heat until all the liquid is absorbed, about 20 minutes. Fluff the rice with a

fork and let stand, covered, about 5 minutes before serving.

 

Typed by Karen C. Greenlee <greenlee

 

Cuisine:

" Mexican "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 463 Calories (kcal); 4g Total Fat; (6% calories from fat); 20g

Protein; 89g Carbohydrate; 0mg Cholesterol; 409mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Sofrito refers to an aromatic mixture of tomatoes, onion, peppers, and

garlic. Sofrito makes a perfect base for this quick and easy rice dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0