Sofrito-Spiced Black Bean and Rice Bowl

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

A vibrant Latin American rice bowl infused with fragrant sofrito and hearty black beans, topped with fresh avocado and cilantro. This latin american-inspired rice & grains (vegetarian, vegan) ready in about 30 minutes pairs long grain white rice, black beans, sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (11 ratings) Prep: 5 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, heat 2 tbsp olive oil over medium heat and add 1/2 cup sofrito; sauté for 3 minutes until fragrant.
  2. Step 2: Add rinsed rice, 2 cups vegetable broth, 1 tsp ground cumin, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
  3. Step 3: While rice cooks, warm 1 can (15 oz) drained and rinsed black beans in a small saucepan over low heat for 5 minutes.
  4. Step 4: To serve, spoon rice into 4 bowls, top evenly with black beans, 1 sliced ripe avocado, and sprinkle 1/4 cup chopped fresh cilantro. Serve with 2 lime wedges on the side for squeezing.

Frequently asked questions

How long does Sofrito-Spiced Black Bean and Rice Bowl take to make?

Total time is about 30 minutes (5 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-Spiced Black Bean and Rice Bowl?

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 Sofrito-Spiced Black Bean and Rice Bowl?

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-Spiced Black Bean and Rice Bowl 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-Spiced Black Bean and Rice Bowl vegetarian?

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

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