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.