Dora’s Mexican Rice 

2 tbs. cooking oil

3 slices of white onion

12 cilantro leaves

8 oz tomato paste

2 cups rice

4 cups water

In a medium size pot with a lid put butter to melt on medium heat.  Once butter is melted and starting to sizzle, add rice, let rice brown for a couple of minutes, stir rice so that it doesn’t burn.  Once rice looks brown, add tomato paste and onions, mix. Stir for about a minute, then add water and cilantro leaves.  Turn heat down to low and cover.  Cook for about 20 minutes or until rice is soft.  Makes 4 cups of rice.

Linda’s Sofrito  (Puerto Rican Kidney Beans)

1 green pepper (chopped in large pieces)

1 onion (chopped in large pieces)

2-3 cloves garlic (crushed)

sprigs from ½ bunch of cilantro (washed and chopped)

3-4 small cans kidney beans (drained but not rinsed)

Blend everything but the kidney beans in a food processor then sauté in olive oil for several minutes.  Add 1 chopped tomato or a small call of tomato sauce. Add mixture to kidney beans.  Cook for 2-3 hours, stirring occasionally.