Sofrito-Infused Rice and Beans with Smoked Paprika

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A classic Puerto Rican comfort food dish featuring fluffy rice cooked with a rich sofrito base and tender white beans, enhanced with a hint of smoked paprika for depth. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs white beans, short grain rice, olive oil 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 can (15 oz), rinsed and drained white beans
• 1 cup, rinsed short grain rice
• 2 tbsp olive oil
• 1 large, finely diced onion
• 2, finely diced green bell peppers
• 3 cloves, minced garlic
• 1/4 cup, chopped cilantro
• 1/4 cup tomato paste
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups water or broth

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

Instructions

1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and 2 diced green bell peppers, and cook for 5 minutes until softened.
2. Step 2: Add 3 minced garlic cloves, 1/4 cup chopped cilantro, 1/4 cup tomato paste, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, stirring constantly, until fragrant.
3. Step 3: Stir in the rinsed rice and the drained beans, then add 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.