Dominican-Style Sofrito Rice with Bell Peppers and Cilantro

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

Fluffy white rice cooked with a vibrant homemade sofrito and colorful bell peppers, bursting with fresh cilantro and savory notes. This Caribbean-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 1/2 cups long grain white rice
• 3 cups water
• 2 tbsp olive oil
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 small, diced onion
• 4 cloves, minced garlic cloves
• 1/4 cup, chopped fresh cilantro
• 2 tbsp tomato paste
• 1 tsp salt
• 1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear, then drain well.
2. Step 2: In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add 1 diced green bell pepper, 1 diced red bell pepper, and 1 small diced onion. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic. Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until the paste darkens slightly.
4. Step 4: Add the rinsed rice to the pan and stir to coat grains evenly with the sofrito mixture.
5. Step 5: Pour in 3 cups water, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork and stir in 1/4 cup chopped fresh cilantro before serving.