Puerto Rican Beans and Rice with Sofrito

Ingredients

• 1 tbsp Olive oil
• 1/4 cup Sofrito (store-bought or homemade)
• 2 cloves Garlic
• 1 can (15 oz) Canned kidney beans, drained and rinsed
• 1 cup Low-sodium chicken or vegetable broth
• 1/2 tsp Ground cumin
• 1/2 tsp Dried oregano
• 3/4 cup Long-grain white rice
• 1 1/4 cups Water
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Mince the garlic. Drain and rinse the kidney beans. Measure rice, water, and broth.

2. 2

   Cook beans (about 25 minutes): In a medium pot, heat olive oil over medium heat. Sauté sofrito and garlic for 2–3 minutes until fragrant. Stir in cumin and oregano, then add beans and broth. Simmer gently for 20–22 minutes, stirring occasionally, until the beans are creamy; mash a few beans against the side of the pot.

3. 3

   Cook rice (about 15 minutes, during the last part of beans): While beans simmer, combine rice and water in a small saucepan. Bring to a boil, reduce to low, cover, and cook 12–14 minutes until tender. Turn off heat and let stand covered for 5 minutes.

4. 4

   Finish and serve (5 minutes): Taste beans and adjust with salt and black pepper if needed. Spoon seasoned rice into bowls and top with the creamy Puerto Rican beans and sofrito.