Sofrito-Infused Rice and Beans with Smoked Paprika
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 ready in about 45 minutes pairs (15 oz), rinsed and drained white beans, rinsed 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
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does Sofrito-Infused Rice and Beans with Smoked Paprika 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 Rice and Beans with Smoked Paprika?
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 rinsed short grain rice from drying out.
Can I substitute ingredients in Sofrito-Infused Rice and Beans with Smoked Paprika?
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 Rice and Beans with Smoked Paprika 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.
What goes well with Sofrito-Infused Rice and Beans with Smoked Paprika?
Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. My family loved it and it was so easy to make in one pot.
- ★★★★★
This was my first time making Puerto Rican food and it turned out amazing! The sofrito really made the dish pop.
- ★★★★☆
The flavors were great, but the rice was a bit too dry. Next time I'll add a splash more broth.
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