A hearty and flavorful vegetarian dish built on the bold flavors of sofrito, tender vegetables, and creamy kidney beans, served over a bed of fluffy rice. Perfect for a weeknight dinner or meal prep, this comforting bowl brings Caribbean and Latin-inspired flair with minimal effort.
Ingredient Breakdown
At the core of this dish is a savory sofrito, a vibrant sauce brimming with garlic, peppers, onions, and herbs. It acts as the aromatic backbone that ties the entire dish together. The kidney beans provide a velvety bite and are a nourishing source of protein, making this a satisfying meatless option. A colorful medley of diced carrots, celery, onions, and bell peppers delivers a subtle sweetness and satisfying crunch that contrasts beautifully with the richness of the sofrito. Olive oil enhances the overall flavor while helping the vegetables caramelize gently. Meanwhile, the rice absorbs every bit of the flavorful sauce, anchoring the dish with a comforting and starchy base.
Step-by-Step Cooking Instructions
To start, cooking the rice properly is key. Combining the rice with water and bringing it to a boil before covering and simmering ensures soft, fluffy grains. Timing is essential here—you want the rice to finish just as the sofrito mixture is ready.
While the rice cooks, begin sautéing the vegetables in olive oil. Start with the harder vegetables like carrots and celery, then layer in onions and bell peppers. This sequence ensures even cooking and maximizes their natural sweetness. As they soften and start to glisten, their aroma will signal readiness.
Next, stir in the drained kidney beans and a generous amount of sofrito. Let this simmer gently, allowing the flavors to deepen and meld. The beans should absorb the richness of the sauce, transforming them into a velvety, flavorful component of the dish.
Finally, spoon the warm sofrito mixture over the freshly cooked rice. This assembly technique highlights the contrast in textures and colors, delivering a plate that’s both visually appealing and deeply satisfying.
Recipe Tips
Rice tips:
Always rinse your rice before cooking to remove excess starch, which prevents clumping and yields fluffier grains.
Carrot cooking guide:
Dice carrots evenly so they cook at the same rate as other vegetables without turning mushy.
Sofrito shortcuts:
Jarred sofrito works beautifully, but feel free to make your own if you have extra time.
Bean alternatives:
Black beans and pinto beans are both excellent substitutions for kidney beans.
Batch prep:
The sofrito-bean mixture stores well in the fridge. Make extra and use it for quick lunches throughout the week.
What to Serve With This Recipe
Pair this dish with fried sweet plantains or crispy tostones for a Caribbean twist that brings a touch of sweetness and crunch. A refreshing green salad tossed in citrus vinaigrette adds a burst of acidity that balances the rich sofrito sauce. Creamy avocado slices or a side of guacamole introduce a cooling, buttery element. For something more hearty, serve with warm corn tortillas or rustic bread to mop up every last spoonful.
Creative Variations
Stir chopped spinach or kale into the sofrito mix toward the end of cooking for added greens. If you love a little heat, a pinch of cayenne pepper or crushed chili flakes adds a spicy kick. A fried or poached egg on top turns this dish into a protein-packed brunch option. For a different texture, replace rice with quinoa, bulgur, or even couscous to keep things fresh and interesting.
Frequently Asked Questions
Can I use dry beans instead of canned?
Yes, just soak and cook them ahead of time until tender.
Is there a homemade substitute for Goya Sofrito?
Absolutely. Blend tomatoes, peppers, garlic, onion, and herbs to create a quick homemade version.
How long does this dish keep in the fridge?
Up to four days in an airtight container. Reheat gently on the stovetop or in the microwave.
Can I make this recipe completely oil-free?
Yes, use a splash of vegetable broth for sautéing instead of oil.
Sofrito with Beans and Rice is a comforting, flavorful, and budget-friendly dish that’s easy to make and even easier to love. Whether served as a main or hearty side, it’s a versatile go-to for meatless meals that doesn’t skimp on taste.
Ingredients
1 cup diced carrots
1 cup diced celery
½ cup diced onion
¼ cup diced bell peppers
1 tablespoon olive oil
1 jar (12 ounces) Goya Sofrito
1 can (15.5 ounces) kidney beans, drained
1 cup rice
1½ cups water
Instructions
Start by cooking the rice. Combine the rice and water in a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed all the water.
While the rice cooks, heat olive oil in a large non-stick skillet over medium heat. Add the diced carrots, celery, onion, and bell peppers. Sauté the vegetables for several minutes, stirring occasionally, until the carrots become just tender but still retain a slight crunch.
Once the vegetables are softened, stir in the drained kidney beans and the entire jar of sofrito. Mix everything well and allow the mixture to heat through, letting the flavors meld and the sauce gently bubble.
Spoon the warm sofrito and bean mixture generously over a bed of fluffy rice. Serve immediately for a vibrant, satisfying dish that’s full of color and comforting flavor.
Sofrito with Beans and Rice Recipe
Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- ½ cup diced onion
- ¼ cup diced bell peppers
- 1 tablespoon olive oil
- 1 jar 12 ounces Goya Sofrito
- 1 can 15.5 ounces kidney beans, drained
- 1 cup rice
- 1½ cups water
Instructions
- Start by cooking the rice. Combine the rice and water in a small saucepan and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed all the water.
- While the rice cooks, heat olive oil in a large non-stick skillet over medium heat. Add the diced carrots, celery, onion, and bell peppers. Sauté the vegetables for several minutes, stirring occasionally, until the carrots become just tender but still retain a slight crunch.
- Once the vegetables are softened, stir in the drained kidney beans and the entire jar of sofrito. Mix everything well and allow the mixture to heat through, letting the flavors meld and the sauce gently bubble.
- Spoon the warm sofrito and bean mixture generously over a bed of fluffy rice. Serve immediately for a vibrant, satisfying dish that’s full of color and comforting flavor.
