Puerto Rican-Style Rice and Beans with Sofrito

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

A hearty and flavorful Latin American side dish of rice and red kidney beans cooked with a vibrant homemade sofrito base. This Latin American-inspired rice and grain recipe (vegetarian), ready in about 40 minutes, pairs long grain white rice, cooked red kidney beans, water 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 1/2 cups cooked red kidney beans
• 4 cups water
• 3 tbsp olive oil
• 1 cup (blend of green bell pepper, onions, garlic, cilantro, and tomatoes) sofrito
• 1/2 cup tomato sauce
• 1 tsp adobo seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1/4 cup sliced, optional green olives
• 1 tbsp, rinsed, optional capers

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 cup sofrito and sauté for 4-5 minutes until fragrant and the mixture reduces slightly.
2. Step 2: Stir in 1/2 cup tomato sauce, 1 tsp adobo seasoning, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Cook for 2 minutes to combine the flavors.
3. Step 3: Add 2 cups long grain white rice and 1 1/2 cups cooked red kidney beans to the pot. Stir to coat the rice and beans evenly with the sofrito mixture.
4. Step 4: Pour in 4 cups water, add 1/4 cup sliced green olives and 1 tbsp rinsed capers if using, and bring the mixture to a boil over high heat.
5. Step 5: Once boiling, reduce heat to low, cover tightly, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove from heat, let sit covered for 5 minutes. Fluff rice with a fork and discard bay leaf before serving this comforting, aromatic Puerto Rican-style rice and beans.