Caribbean-Style Black Bean and Rice Bowl with Sofrito
A hearty vegetarian bowl featuring black beans simmered in a fragrant sofrito base served over fluffy white rice, bursting with Caribbean flavors. This caribbean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cooked white rice, olive oil, diced medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked white rice
- 1 can (15 oz), drained and rinsed canned black beans
- 2 tbsp olive oil
- 1, diced medium onion
- 1, diced green bell pepper
- 1, diced red bell pepper
- 4 cloves, minced fresh garlic cloves
- 1/4 cup chopped fresh cilantro
- 1/2 cup tomato sauce
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion, 1 diced green bell pepper, and 1 diced red bell pepper. Sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 4 minced fresh garlic cloves, 1/4 cup chopped fresh cilantro, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook for 1 minute until spices bloom.
- Step 3: Add 1/2 cup tomato sauce and 1 can (15 oz) drained and rinsed black beans to the skillet. Stir to combine and simmer for 10 minutes until the sauce thickens slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: To serve, spoon 2 cups cooked white rice into bowls and top with the black bean sofrito mixture. Garnish with lime wedges for squeezing over the top.
Frequently asked questions
How long does Caribbean-Style Black Bean and Rice Bowl with Sofrito take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean-Style Black Bean and Rice Bowl with Sofrito?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked white rice from drying out.
Can I substitute ingredients in Caribbean-Style Black Bean and Rice Bowl with Sofrito?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean-Style Black Bean and Rice Bowl with Sofrito for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Caribbean-Style Black Bean and Rice Bowl with Sofrito vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Dominican-Style Black Bean and Rice Bowl with Avocado
Dominican-Style Black Bean and Rice Bowl with Avocado Crema
Tiki-Style Charred Vegetable Rice Bowl with Spicy Pineapple Salsa
Island-Spiced Black Bean and Rice Bowl
Tiki-Style Coconut Lime Rice Bowl with Grilled Vegetables
Coconut Black Bean Rice with Jerk Smoked Paprika
