Pineapple & Black Bean Rice
- Red Sofrito
- 3 cups chicken broth
- 1-1/2 cups long-grain white rice, uncooked, rinsed and drained
- 1 can (15 oz.) black beans, drained
- 1 cup chopped fresh pineapple
- 2 Tbsp. KRAFT Grated Parmesan Cheese
- 1/4 cup fresh parsley, chopped
- Cook Red Sofrito in large saucepan 3 min., stirring occasionally.
- Stir in broth and rice; bring to boil.
- Cover; simmer on medium-low heat 15 min.
- Top with beans and pineapple.
- (Do not stir.)
- Cover; simmer 5 min.
- or until rice is tender and mixture is heated through.
- Stir gently.
- Sprinkle with cheese, then parsley.
red sofrito, chicken broth, longgrain white rice, black beans, pineapple, parmesan cheese, fresh parsley
Taken from www.kraftrecipes.com/recipes/pineapple-black-bean-rice-128171.aspx (may not work)