Recipe: Sofrito Rice and Beans

SOFRITO RICE AND BEANS

1 tablespoon canola oil
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
3 to 4 cloves garlic, minced
1 (14 oz) can stewed tomatoes, drained
3 cups water
1 1/2 cups uncooked long-grain white rice (or brown rice)
1 (15 oz) can red kidney beans, drained
1 tablespoon chopped pickled jalapeno (or chopped fresh jalapeno, to taste)
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.

Servings: 6
Source: Vegetarian Times Low Fat and Fast Mexican