Puerto Rican-Style Rice and Beans with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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.

Prep: 10 min Cook: 30 min Serves 6 Latin American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Puerto Rican-Style Rice and Beans with Sofrito take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Puerto Rican-Style Rice and Beans with Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.

Can I substitute ingredients in Puerto Rican-Style Rice and Beans with Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Puerto Rican-Style Rice and Beans with Sofrito for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Puerto Rican-Style Rice and Beans with Sofrito vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes