Dominican-Style Black Bean and Rice Bowl with Sofrito

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A hearty Latin American rice bowl featuring aromatic sofrito-infused black beans and fluffy white rice. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs long grain white rice, water, black beans, cooked 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

• 1 cup long grain white rice
• 2 cups water
• 1 1/2 cups black beans, cooked
• 2 tbsp olive oil
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, and 1 medium diced onion. Sauté for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 2 minutes until the mixture darkens slightly.
4. Step 4: Stir in 1 1/2 cups cooked black beans and 1/4 cup chopped fresh cilantro. Simmer for 5 minutes, stirring occasionally, until beans are heated through and flavors meld.
5. Step 5: Fluff the cooked rice with a fork and divide into bowls. Top each with the black bean sofrito mixture and serve with lime wedges for squeezing over the top.