Puerto Rican Sofrito-Infused Rice and Beans

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Fluffy rice cooked with a vibrant sofrito base and hearty red kidney beans, delivering a deeply aromatic and comforting side dish. This Caribbean-inspired rice and grain recipe (vegetarian option), ready in about 35 minutes, pairs long grain white rice, red kidney beans, cooked, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
• 1 1/2 cups red kidney beans, cooked
• 1/2 cup sofrito
• 2 tbsp olive oil
• 3 cups chicken broth or water
• 1 tsp adobo seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp, chopped (optional) cilantro

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Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear and drain.
2. Step 2: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1/2 cup sofrito and sauté for 3-4 minutes until fragrant and the mixture slightly thickens.
3. Step 3: Stir in the drained rice, coating it well with the sofrito, and cook for 2 minutes to toast lightly.
4. Step 4: Add 1 1/2 cups cooked red kidney beans, 3 cups chicken broth or water, 1 tsp adobo seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Stir once to combine and bring to a boil.
5. Step 5: Reduce heat to low, cover the pot tightly, and simmer for 18 minutes without lifting the lid until the rice is tender and liquid absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Discard the bay leaf and fluff rice with a fork. Stir in 2 tbsp chopped cilantro if using, then serve warm.