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Sofrito Rice & Black Bean Hash

RECIPE – Sofrito
The Vegetarian Librarian

2 bunches of cilantro
1 green pepper
1 large red onion
8-10 cloves of garlic
2 Tbs olive oil
1 Tbs to 1/4 cup water

Chop green pepper and red onion. Remove large stems from cilantro. Place ingredients in the food processor and blend until smooth. This will keep in the refridgerator for a week or you can freeze it into ice cubes to use later.

RECIPE – Sofrito Rice

2 cups brown rice
1/2 cup sofrito
1 tsp salt
1 Tbs spoon olive oil
4 cups water

Use a medium sized pot with a tight fitting lid. Heat pan over a medium heat, coat with olive oil and when hot add the sofrito and salt. Cook one minute, then add the rice. Toast rice for 2 minutes stirring constantly. Add water, bring to a boil, cover and simmer on low heat for an hour. Turn flame off and let rice sit covered for 5 minutes before serving.

RECIPE – Black Bean Hash

1 red onion
3 ears of corn
1 green pepper
1 red pepper
1 16 oz. can of black beans
2 Tbs olive oil
1 Tbs Braggs

Chop onion and peppers. Remove corn kernels from cob. Drain and rinse black beans. Heat oil in a fry pan over a medium heat. Add onion, cook until translucent. Add in corn and toast until golden. Mix in Braggs, black beans, and the peppers. Cook 5-7 minutes, stirring frequently. Make sure the peppers still have a little crunch.

Enjoy with the Sleepovers!

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