Dominican-Style Rice and Beans with Sofrito

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Fragrant rice cooked with a savory sofrito base and tender red beans, representing an essential Dominican comfort dish. This Caribbean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, cooked red kidney beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 long grain white rice
• 1.5 cups cooked red kidney beans
• 3 tbsp olive oil
• 1/2 cup (blend of onions, garlic, bell peppers, cilantro) sofrito
• 4 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp tomato paste

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Instructions

1. Step 1: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1/2 cup sofrito and sauté for 3-4 minutes until fragrant and slightly caramelized.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens in color.
3. Step 3: Add 2 cups long grain white rice and 1.5 cups cooked red kidney beans, stirring to coat the rice in the sofrito mixture.
4. Step 4: Pour in 4 cups water, add 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove bay leaf, fluff rice gently with a fork, and serve warm as a hearty Dominican staple.