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, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, dried and soaked overnight red beans
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 green, diced bell peppers
• 2 cups long-grain rice
• 4 cups chicken broth
• 1/4 cup tomato sauce
• 1/2 tsp cumin

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

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.