Rice and Beans with Sofrito
An easy Caribbean rice dish, Rice and Beans with Sofrito takes about 30 minutes and makes 4 servings. Long grain rice, canned kidney beans and onion carry the flavour. It is vegetarian and vegan. Each serving has about 410 calories and 16 g of protein.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
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Ingredients
For 4 servings
- 300 glong grain rice
- 400 gcanned kidney beans
- 1onion
- 1green bell pepper
- 4 clovesgarlic
- 1 tspcumin
- 1 tsporegano
- 2 tbspolive oil
- 1 tspsalt
Instructions
- Heat olive oil in a medium pot over medium heat. Add diced onion, diced green bell pepper, and minced garlic. Cook for 5 minutes until softened.
- Add cumin, oregano, and salt. Stir for 1 minute until fragrant.
- Add the drained kidney beans and rice. Stir to combine, then pour in 600ml of water.
- Bring to a boil, reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes.
- Fluff with a fork and serve. The beans and rice together make a complete protein.
Cook’s notes
Rinse the rice before adding it so the grains stay separate, and keep the lid on for the whole cooking and resting time. Black beans or pigeon peas work in place of kidney beans. Serve it as a side with grilled chicken or pork, or as a main with fried plantains and avocado.
Nutrition per serving
- Calories
- 410 kcal
- Protein
- 16 g
- Fat
- 6 g
- Carbs
- 74 g
Approximate values for one serving.
About this recipe
- Cuisine: Caribbean
- Dish type: Rice
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
