Dominican-Style Black Bean and Rice Bowl with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Latin American rice bowl featuring aromatic sofrito-infused black beans and fluffy white rice. This latin american-inspired rice & grains (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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Dominican-Style Black Bean and Rice Bowl with Sofrito take to make?

Total time is about 40 minutes (10 min prep + 30 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 Dominican-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 long grain white rice from drying out.

Can I substitute ingredients in Dominican-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 Dominican-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 Dominican-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.

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