One-Pot Rice and Beans with Sofrito

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A simple, hearty dish where red beans and rice simmer together with a fragrant sofrito base of onions, garlic, and bell peppers for a comforting weeknight dinner. This one-pot recipe, ready in about 45 minutes, pairs red beans, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 red beans, dried and soaked overnight
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell peppers, diced
• 2 cups long-grain rice
• 4 cups chicken broth
• 1/4 cup tomato sauce
• 1/2 tsp cumin

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Instructions

1. Step 1: Drain and rinse 1 cup soaked red beans. In a large pot, combine 1 cup soaked red beans, 1 diced onion, 2 minced garlic cloves, and 1 diced green bell pepper; add 4 cups chicken broth and bring to a boil.
2. Step 2: Stir in 2 cups long-grain rice, 1/4 cup tomato sauce, and 1/2 tsp cumin; mix well.
3. Step 3: Reduce heat to low, cover, and simmer for 30 minutes or until rice is tender and liquid is absorbed, stirring once halfway through.