Sofrito-Infused Black Beans with Coconut Rice
A fragrant vegetarian dish where tender black beans simmer in aromatic sofrito base, served with creamy coconut rice for a comforting Puerto Rican-inspired meal. This puerto rican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs Coconut milk, Water, Onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 (15 oz) can Black beans, canned, drained and rinsed
- 1/2 cup Coconut milk
- 1 cup Water
- 1/2 cup Onion, finely chopped
- 1/4 cup Bell pepper, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Culantro, chopped
- 1 cup White rice, long grain
- 1 cup Chicken broth
- 1 tsp Salt
- 1/2 tsp Ground cumin
- 1 Bay leaf
- 1 tbsp Olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and 1/4 cup finely chopped bell pepper, sautéing for 3 minutes until softened. Add 2 minced garlic cloves and 2 tbsp chopped culantro, cooking for 1 minute until fragrant.
- Step 2: Add 1 (15 oz) can drained black beans, 1/2 cup coconut milk, 1 cup water, 1 cup chicken broth, 1 tsp salt, 1/2 tsp ground cumin, and 1 bay leaf to the saucepan. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 25 minutes, stirring occasionally until beans are tender.
- Step 3: While beans simmer, rinse 1 cup long grain white rice under cold water until water runs clear. In a separate pot, combine rice, 1 cup chicken broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
- Step 4: Remove bay leaf from bean mixture. Stir cooked rice into beans, mixing gently until combined. Adjust salt if needed. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Infused Black Beans with Coconut Rice take to make?
Total time is about 45 minutes (20 min prep + 25 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 Sofrito-Infused Black Beans with Coconut Rice?
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 coconut milk from drying out.
Can I substitute ingredients in Sofrito-Infused Black Beans with Coconut Rice?
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 Sofrito-Infused Black Beans with Coconut Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sofrito-Infused Black Beans with Coconut Rice 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Love how the Puerto Rican come through in every bite.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
